The Patata Turchesa, also known as Turca, Turchesca, or Viola, is a unique and ancient variety of potato that can be found in the region of Abruzzo, Italy. This potato is characterized by its vibrant purple skin and flesh, making it a visually striking ingredient in various dishes. It is primarily cultivated in the towns and communes of Navelli, Santo Stefano di Sessanio, and Capestrano.
The history of the Patata Turchesa dates back centuries, with its origins believed to be in the Andean region of South America. It was brought to Italy by Spanish explorers during the 16th century and quickly gained popularity in Abruzzo due to its adaptability to the local climate and soil conditions. Over time, it became an integral part of the region’s culinary traditions.
The Patata Turchesa has been recognized as a traditional agricultural product (PAT) by the Italian government, highlighting its cultural and historical significance. According to the specifications set by the PAT recognition, the potatoes must have a minimum dry matter content of 18% and a maximum sugar content of 0.2%. This ensures the quality and authenticity of the Patata Turchesa.
One popular recipe that showcases the Patata Turchesa is “Patate alla Turca,” a traditional dish from Abruzzo. To prepare this dish, the potatoes are boiled until tender and then sliced. They are then sautéed with olive oil, garlic, and rosemary until golden and crispy. Another delicious recipe is “Gnocchi alla Turchesca,” where the purple potatoes are used to make soft and pillowy gnocchi, served with a simple tomato sauce.
Sources:
1. “Patata Turchesa” – Regione Abruzzo (https://www.regione.abruzzo.it/content/patata-turchesa)
2. “Patata Turchesa” – Prodotti Tipici Abruzzesi (https://www.prodottitipiciabruzzesi.it/prodotto/patata-turchesa/)