Thanks to environmental characteristics, the red potato has become the product of excellence of the Plateaus and has obtained the PGI recognition since 2015.
The term "Red Potato of Colfiorito" refers to the ripe tubers of the Solanum tuberosum species of the Solanaceae family, with the characteristic red skin and light yellow pulp. The factors that determine the reputation and the characteristics of the Colfiorito Red Potato are attributable to its cultivation technique, its type of conservation, its soil and climate specificity of the reference area, which falls in the mountain part of the Umbria and Marche Apennines between the province of Perugia and that of Macerata.
The Red Potato of Colfiorito is a traditional agri-food product for the area of the Colfiorito plateaus, the one that has substantially contributed to its development. Timidly introduced in 1963, the désirée variety, within a few years, has found the approval of all the farmers in the area, having proved to be particularly suitable for the climatic and environmental conditions of the plateaus. A large exhibition-market and festival is dedicated to the red potato which, since 1978, has gathered thousands of people and carries out numerous artistic and cultural activities, as well as recreational and gastronomic (see the event).
It is highly appreciated for its flavour and especially for the pulp, which is particularly firm. It is suitable for the preparation of any type of dish. But it is particularly suitable in the preparation of gnocchi. It is also excellent for frying, as this characteristic of the pulp allows you to obtain a crunchy and tasty dish. Not to mention the "patate sotto la cenere" (potatoes under the ashes) that remind us of our grandmothers' cooking.
1 kg of potatoes
250 g of flour
1 pinch of salt
Boil the potatoes with the peel, then peel them, mash them and let them cool. Arrange the flour, break the egg, add salt and mashed potatoes and mix everything together. Form cords and cut them into small pieces.
Cook in boiling water until the gnocchi come to the surface.
Season to taste, we recommend with a mixed meat sauce or a mutton sauce. Sprinkle with grated pecorino cheese.
Alternatively, gnocchi could lso be served without sauce, spread with grated truffle.