Description
The Patata del Fucino PGI refers to tuber of the species Solanum tuberosum, obtained using the seed tubers of potato varieties which are registered in the common catalogue of varieties of agricultural plant species.
Production Area
The production area of Patata del Fucino PGI is within nine municipalities in the Province of L'Aquila, in the Abruzzo region.
Production Method
The land used for cultivation must be carefully prepared in order to create a "good seed bed" that will facilitate the development of roots, stolons and tubers. To prepare the seed bed, the soil must be must be ploughed in spring, to a depth of no less than 30-40 cm, which is followed by soil refinement operations. Sowing must be carried out between mid-March and late May, depending on the various types of soil and climatic conditions. Harvesting begins on July 20th (for the early varieties) and continues until November 15th for mid-season and late varieties. After harvesting and a first selection process in the field, the potatoes are transported to the packing houses, where they are stored in suitable environments.
Appearance and Flavour
The shape of the Patata del Fucino PGI ranges from round to round-oval, and the tuber can be anything from 35 mm to 80 mm. The peel is well-attached to the pulp, which is firm and does not yield to pressure. The colour varies from white to various shades of yellow. The edible part is no less than 95% of the potato.
History
Patata del Fucino PGI is grown on the bed of Lake Fucino, drained and reclaimed in 1875, which is situated at 700 metres above sea level. Over the years, local operators have carried out many activities to promote and valorise the Patata del Fucino: since 1971, for example, the town of Avezzano has organised the “Sagra della Patata” (Potato Festival); in 2008, the International Year of the Potato promoted by FAO, Fucino potato growers provided technical support and farm equipment to Albanians in Zadrima as part of the Progetto Albania cooperation project; in 2001, an episode of the television programme «Il Gusto» was dedicated to the Patata del Fucino PGI; in 1993, in an episode of the RAI programme «Linea Verde», the product's reputation was disseminated nationwide. There are also numerous articles published in trade magazines, such as L'informatore Agrario, in which Fucino is not only mentioned for the Patata del Fucino, but also as an area with a vocation for growing and experimenting with potato varietals.
Gastronomy
Patata del Fucino PGI must be stored in containers (crates) at a temperature of 4-10 °C and a relative humidity between 88 and 95%. The tubers can be kept in the refrigerator for a very long time, up to a maximum of nine months. Thanks to its characteristics and composition, Patata del Fucino PGI is ideal for making various types of dough, for gnocchi, for example, but also for oven baking and frying, tarts, gateaux and stews, soups and salads. It is the main ingredient in the traditional potato and pumpkin soup, typical of the Fucino area.
Marketing
The product is marketed as Patata del Fucino PGI. It is sold in net sacks ranging from 5 to 20 kg; net bags weighing 500 g to 2.5 kg; vertbags, quickbags, girsacs or bags weighing 500 g to 5 kg; cardboard boxes or crates ranging from 3 to a maximum of 20 kg; food-grade trays weighing 500 g to 5 kg; baskets ranging from 500 g to 5 kg.
Distinctive Features
The qualitative characteristics of Patata del Fucino PGI are influenced by climatic conditions, so much so, that sensory evaluations performed on steamed and fried potatoes with the flavour profile method, diversified Fucino potatoes in the index "typical taste and goodness of flavour".
