Patata rossa del Vallo di Diano

The Patata Rossa del Vallo di Diano, also known as the Red Potato of Vallo di Diano, is a traditional Italian potato variety that is native to the Campania region. It is specifically grown in the towns and communes of Vallo di Diano, including Teggiano, Atena Lucana, and Sala Consilina. This potato variety is highly regarded for its unique red skin and creamy yellow flesh.

The Patata Rossa del Vallo di Diano has been recognized with the PAT (Traditional Agri-Food Product) certification, which guarantees its authenticity and traditional production methods. According to the specifications, these potatoes must be grown in the designated area of Vallo di Diano and undergo strict quality control measures. They are typically harvested between September and October.

One popular recipe that showcases the delicious flavor of the Patata Rossa del Vallo di Diano is the “Patate al forno” or roasted potatoes. To prepare this dish, the potatoes are washed, peeled, 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 remaining soft and tender on the inside.

Another Traditional Recipess that highlights the Patata Rossa del Vallo di Diano is the “Gnocchi di patate” or potato gnocchi. In this dish, the potatoes are boiled until tender, mashed, and mixed with flour, egg, and salt to form a dough. The dough is then rolled into small dumplings and 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 a creamy cheese sauce.

Sources:
– “Patata Rossa del Vallo di Diano” – www.agricoltura.regione.campania.it
– “Le Patate Rosse del Vallo di Diano” – www.campaniagastronomica.it