Description
The Lüneburger Heidekartoffeln PGI are for conservation or new potatoes with yellow flesh cultivated only in the varieties which allow a good or very good resistance to cooking.
Production Area
The production area of Lüneburger Heidekartoffeln PGI covers eight districts of the federal state of Lower Saxony.
Production Method
The entire production process has to guarantee high level standards for sustainable agriculture. Therefore, it is important that the turnovers of crops are at least two within the three years that follow the cultivation of Lüneburger Heidekartoffeln PGI. Plus, the fertilisation phase is very important, as the grounds of the Land of Lüneburg are poor in nitrogen due to over-exploitation, and this influences on the flavour of potatoes. To obtain more tasteful potatoes the biological nitrogenous fertilisation is allowed (not more than 160 kg of nitrogen per hectare).
Appearance and Flavour
Lüneburger Heidekartoffeln PGI potatoes have a light colour and a smooth peel, with superficial eyes, whilst the flesh is yellow in colour. They have a healthy and clean look and are whole. The minimum size is 30 mm for the long type and 35 mm for the round one.
History
The potato has been grown for many centuries in the area of Lüneburg. The weather conditions and the grounds' composition have helped the area's specialisation and the skills of farmers for this cultivation, which has become one of the most important from the socio-economical point of view. The importance of this agricultural tradition is confirmed by the constant presence of the potato as a "regional speciality" in gastronomy, in addition to the many festivals which every year are dedicated to it in many parts of the land.
Gastronomy
Lüneburger Heidekartoffeln PGI have to be stored, also for rather long periods, in fresh rooms free from humidity and protected from light and heat sources. After cooking, these potatoes can be used as ingredients for different recipes, from the simplest such as salads to the most complex dishes which characterise the Saxonian cuisine. They are ideal to prepare the famous kartoffelpuffer, quiches made with potatoes, flour and eggs and then fried, and generally stuffed with onion, garlic or with salted and sweet sauces. Other recipes are the sächsische kartoffelsuppe, a Saxonian potato soup, and some desserts such as the sächsische quarkkeulchen, potato fritters with apple mousse.
Marketing
The product is sold as Lüneburger Heidekartoffeln PGI, for conservation or new. It is sold loose or in suitable packaging in the commercial class Extra (size: 30-35 mm).
Distinctive Features
Lüneburger Heidekartoffeln PGI are produced in sandy lands which are poor in humus: this structure, in addition to make easier harvesting, allows obtaining, already in this phase, almost clean potatoes, free from defects.
