Info
Montese provides the perfect conditions for growing potatoes: hilly, with a cool climate and non-compact soil.
The potato’s organoleptic qualities make it highly valued, leading it to be the first agri-food product to be awarded the Modena Chamber of Commerce mark of quality specifically for such products.
This mark of quality stipulates strict rules about the cultivation process, to maintain high quality and protect consumers’ health.
The main varieties of potato, grown here since time immemorial, are: spunta and monnalisa (yellow-fleshed), kennebec and majestic (white-fleshed) and désirée (red-skinned with yellow flesh).
Potatoes are an energetic food, rich in easily-assimilated starches, protein and potassium. For best results in the kitchen, it is important to know which variety is most suitable for the dish you wish to prepare.
In general, white-fleshed potatoes are suitable for boiling, therefore for making “gnocchi” (potato dumplings), croquettes, soufflés and mash; yellow-fleshed potatoes are more suitable for frying, roasting or stewing; red-skinned and yellow-fleshed potatoes are excellent when fried.
If potatoes are stored properly in a cool, dark place, they will keep until the following spring.
