Description
Patata della Sila PGI is a potato tuber with a yellow or red skin and yellow or white flesh, belonging to the Solanum tuberosum L. species, deriving from the Agria, Desirèe, Ditta, Majestic, Marabel and Nicola varieties.
Production Area
The production area of the Patata della Sila PGI is within the territory of 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 ground which will host the potatoes must be prepared in order to ensure that it is free from water stagnation. Crop rotation is carried out with precise timings (without solanaceous plants for at least two years) and ploughing must be carried out in autumn and spring. Sowing usually takes place between mid- April and the end of June, whilst the tubers are harvested from the second half of August to November 30th. Harvesting may 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 conserved in the dark at room temperature for a maximum period 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 period of 10 months, although not beyond May 30th. The use of anti-budding agents is forbidden.
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 flesh. The Agria, Ditta, Marabel and Nicola varieties have yellow skin and flesh; the Majestic has yellow skin and white flesh, whereas the Desirèe has red skin and yellow flesh.
History
Potato cultivation on the Sila plateau has always been a great resource for the local communities, which thanks to the trade of this famous product were able to develop and grow. Demonstrating its importance, the Sila Centre for the Multiplication and Selection of Potatoes with certified seeds was established in 1955, and by the 1980s the area was one of the first in Italy for its 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 since 1978 has taken place annually in Camigliatello Silano.
Gastronomy
Patata della Sila PGI can be conserved for up to eight months if kept in a dark place at room temperature. Thanks to the high content of dry substance it is ideal for frying, as the consistency of the flesh remains unaltered after cooking. There are specific uses for each variety, which take 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. They are ideal as a side dish for meat or fish dishes, although they are also used in pasta dishes of the regional cuisine.
Marketing
The product is marketed as Patata della Sila PGI and is available from October to May. It is packaged in net bags of 2,5 to 25 kg; vertbags from 1,5 to 2,5 kg; cardboard boxes of 10 to 20 kg.
Distinctive Features
The Silo Plateau, where Patata della Sila PGI is produced, 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.
