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Mountain potatoes

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Ultimo aggiornamento: March 8, 2024

The potato, a precious tuber from the Americas, has been a fundamental source of sustenance for entire generations of mountain dwellers.

In the territories of the Cottian Alps parks, ancient local varieties are still cultivated, which present valuable organoleptic qualities. The cultivation of potatoes at high altitude guarantees products of absolute quality and good size and, what is more important, does not require any preventive treatment or phytosanitary treatment. The height and exposure of the fields, combined with the strong temperature variations between day and night, prevent the proliferation of any form of infection or attack of harmful pathologies; the biennial rotation of the fields finally guarantees the richness of mineral salts in the soil and does not require the supply of organic or chemical fertilizers.

The prized tubers are included among the products of the Basket of the Province of Turin, a brand created to accommodate all the agri-food and agricultural products of the provincial territory, which belong to the local historical tradition, are produced with local raw materials in an artisanal way and constitute a potential for local development.

Bur potato

It is also called Bec potato or Ratte and its origins are to be found beyond the Alps, in Lyonnais.

Small size, elongated and slightly curved shape (hence the name of bec), thin skin, straw yellow colour, soft and very fine-grained pulp. Its skin is so thin that it can be peeled simply by rubbing it between your fingers. The flavor is delicate and is excellent eaten with the peel. Steaming, baking or boiling is recommended.

It is among the first varieties to be harvested at the end of summer and does not keep for long, so it is considered a "first fruit", similar to the "new potato".

Flat potato

Ancient native variety of the Occitan valleys of Piedmont, it was the variety traditionally cultivated before the importation of new hybrids. It was recently recovered and regenerated and proves to be extremely versatile.

Medium size and slightly flattened round shape (hence the name), it is characterized by pink holes. The paste is white, with a tough and fragrant consistency. It is excellent boiled and suitable for frying, purees, soups and gnocchi.

Purple potato or Vitelotte noire

It is a very ancient tuber, already described in France in 1817 as a traditional variety.
Small in size, elongated irregular oval shape, it has an intense purple skin, firm, coarse-grained pulp, purple sometimes streaked with white.

Rich in anthocyanin pigments, antioxidants that are very useful for health in fighting aging and as anti-inflammatories, it has recently been re-evaluated for its important nutritional properties.

It is very interesting from a culinary point of view, for its particular taste reminiscent of chestnut, and above all for creating color contrasts and impressive dishes.

Producers of the Gran Bosco di Salbertrand natural park

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Producers of the Orsiera Rocciavrè Natural Park

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Producers of the Val Troncea Natural Park

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