Description
The Patata della Sila PGI refers to the potato tuber belonging to the species Solanum tuberosum L., deriving from the Agria, Desirèe, Ditta, Majestic, Marabel and Nicola varieties, with a yellow or red skin and yellow or white pulp.
Production Area
The production area of the Patata della Sila PGI is within several municipalities on the Sila Plateau, in the provinces of Cosenza and Catanzaro, in the Calabria region.
Production Method
The tuber-seed from which this potato grows must be certified according to national seed selection regulations. The soil must be prepared in order to ensure that there is no water stagnation. Crop rotation must be carried out with precise timings (without solanaceous plants for at least two years) and ploughing must be done in autumn and spring. Sowing usually takes place between mid-April and the end of June, while the tubers are harvested from the second half of August to November 30th. Harvesting can be carried out either by hand or with machinery. The product is then stored in sheltered and protected areas, which must be well-ventilated in order to promote drying. Patata della Sila PGI must be stored in the dark at room temperature for a maximum of eight months, although not beyond April 30th of the following year, or in special refrigerated cells with a temperature of between 5 and 10 °C and 93-98% humidity, for a maximum of 10 months, although not beyond May 30th. The use of anti-budding agents is not permitted.
Appearance and Flavour
Patata della Sila PGI varies from round to elongated oval in shape, with a variable size ranging from 28 to over 76 mm. The peel is consistent, as is the pulp. The Agria, Ditta, Marabel and Nicola varieties have yellow skin and pulp; the Majestic has yellow skin and white pulp, whereas the Desirèe variety has red skin and yellow pulp.
History
Potato cultivation on the Sila Plateau has always been a great resource for the local communities, which thanks to trading this famous product were able to develop and grow. Its importance is evidenced by the establishment of the Sila Centre for the Multiplication and Selection of Potatoes with certified seeds in 1955, and by the 1980s the area was one of those in Italy with the most processing plants. This product’s reputation and fame also increased due to the many festivals that over the years have been dedicated to the Sila potato, many of which still attract lots of visitors today: one of the largest is the Sagra della Patata della Sila, which has taken place annually in Camigliatello Silano since 1978.
Gastronomy
Patata della Sila PGI can be kept for up to eight months if stored in the dark at room temperature. Thanks to the high content of dry substance it is ideal for deep-frying, as the consistency of the pulp remains unaltered after cooking. There are then specific uses for each variety, taking advantage of their individual characteristics: the Desirèe, for example, is ideal for making gnocchi; the Ditta for roasting and boiling; the Majestic for puree; while the Nicola variety is best steamed or oven-baked. Patata della Sila PGI is ideal as a side dish for meat or fish dishes, although it is also used in regional pasta dishes.
Marketing
The product is marketed as Patata della Sila PGI, in the following varieties: Agria, Desirée, Ditta, Majestic, Marabel and Nicola. It is available from October to May and is sold in net bags weighing 2.5 to 25 kg; vertbags from 1.5 to 2.5 kg; cardboard boxes from 10 to 20 kg.
Distinctive Features
The Silo Plateau, where Patata della Sila PGI is grown, is characterised by different ranges of temperature during the day and prolonged sunlight, conditions which favour the slow and constant growth of the plants and a high accumulation of dry substances, producing high-quality tubers with an extremely long shelf-life.
