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Patata del Fucino IGP

The Patata del Fucino PGI, known in Abruzzo for more than two thousand years as the Avezzano potato, has its home in the fertile soil of what was the third largest lake in Italy, the Fucino Valley. The clayey, particularly fertile soils and soil and climatic conditions influence the characteristics of the potatoes, giving them unparalleled quality and goodness. Its organoleptic characteristics, tastiness and long shelf life make it precious for every type of use in the kitchen: gnocchi, puree, soups, potato bread, pies, fries.

The PGI Fucino potato is round and oval in shape, regular, the colour of the paste varies from light yellow to yellow and the skin from yellow to red to violet. It has a compact consistency and the potato is therefore cooked evenly, leaving its original colour unchanged.

Agata, Agria, Labella, Laura are just some of the varieties grown. The purple variety, Vitelotte, an ancient and rare species, is widely used in the kitchens of great chefs because in addition to having important nutritional properties, it is the protagonist in the creation of effect dishes.

The potato of Fucino IGP is rich in phosphorus, potassium, vitamin C and is very digestible, as well as having an important antioxidant action.

photo By Marica Massaro [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], from Wikimedia Commons - particolare

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