Sila Potato PGI – Yellow Skin

The Patata della Sila PGI refers to the tuber, with yellow or red skin, yellow or white flesh, obtained from the Agria, Desirèe, Ditta, Majestic, Marabel and Nicola varieties of the Solanum tuberosum L species.

The seed potatoes from which this potato comes must be certified according to national seed standards. The soil must be adequately prepared, so that there is no water stagnation. Crop rotation must be carried out with precise timing (solanaceous plants absent for at least two years). Plowing can be carried out in autumn or spring. Sowing is usually carried out in the period from mid-April to the end of June, while the tubers are harvested from the second half of August to the 30th of November. Harvesting operations can be carried out both manually and with mechanical means. The product is stored in sheltered, covered rooms, which must in any case be ventilated to facilitate drying.

The Patata della Sila PGI must be stored in the dark at room temperature for a maximum period of eight months and in any case no later than April 30th of the following year. Alternatively, it can be kept in special cold rooms with temperatures between 5 and 10°C and humidity of 93-98% for a maximum of 10 months, and in any case no later than May 30th. The use of anti-sprouting chemicals is prohibited.

The Patata della Sila PGI varies in shape from round to elongated oval, the caliber ranges from a minimum of 28 to over 76 mm. The peel is firm as is the pulp. The Agria, Ditta, Marabel and Nicola varieties have yellow skin and pulp; the Majestic has yellow skin and white pulp while the Desirèe has red skin and yellow pulp.

The production area of ​​the Patata della Sila PGI is the fertile Sila plateau, an area known for its pure air and its rich soils, which gives these potatoes unique characteristics. Some municipalities are affected in the provinces of Cosenza and Catanzaro, in the Calabria region.

Potato cultivation in the Sila Plateau area has always represented a great resource for local communities, which have been able to develop and grow thanks to the trade of this renowned product. To testify to its importance, the Silano Center for the Multiplication and Selection of Seed Potatoes was founded in 1955 and already in the 1978s the area was among the first in Italy for the size of its processing plants. The notoriety and fame have also been fueled by the numerous events that have been dedicated to the Sila potato over the years, many of which still continue to attract crowds of visitors today. Among the largest is the "Sila Potato Festival", which has taken place every year since XNUMX in Camigliatello Silano.

La Sila Potato PGI it can be stored for up to eight months if kept in the dark and at room temperature. Due to the high dry matter content and the excellent consistency of the pulp even after cooking, it is ideal for frying. Furthermore, specific uses in the kitchen can be identified for the individual varieties, which enhance their characteristics: the Desirèe, for example, in addition to fried foods, is also excellent for gnocchi; the company for roasts and boiled meats; the Majestic for purée while the Nicola variety expresses itself best when steamed and baked. The Patata della Sila PGI is an ideal side dish for meat and fish, but regional cuisine also pairs it excellently with pasta.