Description
The Pataca de Galicia PGI is a tuber from the Solanum tuberosum L. species belonging to the Kennebec variety.
Production Area
The production area of Pataca de Galicia PGI is located in many municipal areas of the districts of La Coruña, Lugo and Ourense, in the Autonomous Community of Galicia.
Production Method
The cultivation is made by means of traditional processes with certified seeds and abundant fertilization, which give to the potato excellent quality. The fields, which are never cultivated two years in a row, are often subject to earthing up and they are not irrigated for 30 days before harvesting to not damage the tuber. After harvesting, the potatoes are accurately transported to the industries, where they are classified and weighed and then packed.
Appearance and Flavour
Pataca de Galicia PGI has a shape from oval to round with many superficial eyes. The sizes can span from minimum 40 mm to maximum 80 mm. The peel is very smooth, thin and free from shoots and external defects; the colour is light yellow. The pulp is white, compact and dense on the palate and, after cooking, it maintains its aroma and taste.
History
The cultivation of potato in Galicia goes back to 1600; since then the potato has become a recurrent element in almost all the rotation crops in this area. Its maximum expansion was reached in 1768-69 with the crisis of cereals, when this tuber has become the basic element of the diet of populations and has helped the demographic development.
Gastronomy
Pataca de Galicia PGI is stored in a fresh, ventilated and half-light room, avoiding both dim-out and full light as it could germinate. Potatoes can be roasted, boiled and fried. The Pataca de Galicia PGI can be cooked and eaten in a lot of ways. It is ideal to be cooked, therefore it is used either for simple salads of boiled potatoes or as a side dish with meat or fish.
Marketing
The product is sold as Pataca de Galicia PGI. The packs authorized by the Regulating Board can contain 15, 10, 5, 4, 3, 2 and 1 kg as established by the law. Exceptionally, packs of 25 kg are allowed for catering.
Distinctive Features
The Pataca de Galicia PGI is famous thanks to its culinary qualities due to the methods of fertilization, to the climate of the production area and to the characteristics of the grounds where it is planted. In fact, in Galicia, the period between August and September is very dry and this enables the tuber to eliminate water and to maturate perfectly. In addition, the ground is suitable for the cultivation of potatoes, as it is fine, non-stony and with a right level of organic material and a pH between 5 and 6.5.
