Garfagnana potato bread
An ancient tradition still alive and a Slow Food Presidium
Among the various typical products that distinguish the Garfagnana and Mid Serchio Valley is the ancient tradition of potato bread. There are two theories behind the use of potatoes in the dough: there are those who say that they were used as an alternative to wheat because they are less expensive, but the more realistic claim is that they were a natural preservative. Traditionally, families made bread once a week and thanks to the humidity of the potatoes, the loaves remained soft for longer.
Both in terms of taste and smell, there is nothing to suggest that they were used in the recipe: in fact, their addition only makes the bread a little more flavorful and always soft.
Characteristics
Garfagnana potato bread has a round shape, loaf in the 1 kg size or oval in the 2 kg size. The color is brown, more or less dark depending on baking.
The aroma is intense but delicate, very persistent, reminiscent of yeast; it has a soft texture and the taste is reminiscent of almond and hazelnut flavors.
It has become a Slow Food presidium since 2002.
Garfagnana potato bread has a round shape, loaf in the 1 kg size or oval in the 2 kg size. The color is brown, more or less dark depending on baking.
The aroma is intense but delicate, very persistent, reminiscent of yeast; it has a soft texture and the taste is reminiscent of almond and hazelnut flavors.
It has become a Slow Food presidium since 2002.
Food and wine
Potato bread is used as a table bread. The large loaves, cut into slices, are excellent paired with Garfagnana cold cuts.
Potato bread is used as a table bread. The large loaves, cut into slices, are excellent paired with Garfagnana cold cuts.
