Patata nera del Matese

The Patata nera del Matese, also known as the Black Potato of Matese, is a unique and flavorful potato variety that is native to the Matese Mountains in the Campania region of Italy. This potato is characterized by its dark purple skin and yellow flesh, which is rich in flavor and has a creamy texture. It is primarily grown in the towns and communes of San Gregorio Matese, San Potito Sannitico, and Castello del Matese.

The Patata nera del Matese has been recognized as a traditional agricultural product (PAT) by the Italian government. This recognition ensures that the potato is produced, processed, and packaged according to specific specifications and traditional methods. The PAT recognition also helps to protect and promote the cultural and historical heritage associated with this unique potato variety.

One popular recipe that showcases the delicious flavor of the Patata nera del Matese is the “Patate al forno” or roasted potatoes. To prepare this dish, the potatoes are first washed and cut into wedges. They are then seasoned with olive oil, salt, pepper, and herbs such as rosemary or thyme. The potatoes are roasted in the oven until they are golden and crispy on the outside, while still tender on the inside.

Another Traditional Recipess that features the Patata nera del Matese is the “Gnocchi di patate” or potato gnocchi. In this dish, the potatoes are boiled, mashed, and mixed with flour, egg, and salt to form a dough. The dough is then rolled into small dumplings, which are cooked in boiling water until they float to the surface. The gnocchi are typically served with a variety of sauces, such as tomato sauce or pesto.

Sources:
– “Patata nera del Matese” – www.agricoltura.regione.campania.it
– “Prodotti agroalimentari tradizionali (PAT)” – www.politicheagricole.it