Patata della Sila

Patata della Sila IGP has been cultivated on the Sila plateau since the seventeenth century, at altitudes between 800 and 1,200 meters. The volcanic soil and mountain climate give these potatoes an intense flavor and compact texture that make them perfect for any preparation.

The main varieties are pasta gialla and pasta bianca. Harvesting takes place between September and October, and the potatoes are stored in cool cellars according to tradition.

They are the stars of patate 'mpacchiuse (crispy pan-fried potatoes) and pair beautifully with porcini mushrooms, mountain soups, and meat dishes.