Fucino potato

History and origin

The Patata del Fucino is grown on the bed of the former Lake Fucino, drained and reclaimed in 1875. Where water once lay there is now a farming plain at about 700 metres, which over time has become one of the areas best suited to the potato.

Local growers have built the product's reputation over the years. Since 1971 Avezzano has held a potato festival, the Sagra della patata; in 1993 and 2001 the potato was featured in national television programmes, and technical farming journals have pointed to the Fucino as an area suited to growing and trialling potato varieties. In 2008, the International Year of the Potato, growers supported a cooperation project in Albania with technical assistance and tools.

Today the Patata del Fucino is a Protected Geographical Indication registered in the European Union, with a recognised protection consortium.

Sources: Qualigeo (Fondazione Qualivita) — Patata del Fucino IGP · eAmbrosia — Patata del Fucino (PGI-IT-01217)

Area and method of production

The production area covers nine municipalities in the province of L'Aquila, on the bed of the former lake. Seed tubers of varieties listed in the EU common catalogue of agricultural plant varieties are used.

In spring the ground is prepared with ploughing at least 30-40 centimetres deep, followed by finer cultivation, to give roots, stolons and tubers a good seedbed. Planting runs from mid-March to the end of May, depending on soil type and weather.

Harvesting begins on 20 July with early varieties and ends on 15 November with mid and late ones. After a first sorting in the field, the potatoes go to packing centres and are stored in bins at 4-10 °C with relative humidity between 88 and 95 per cent, for up to nine months.

Sources: Qualigeo (Fondazione Qualivita) — Patata del Fucino IGP

How to recognise it

The shape ranges from round to round-oval, with a size between 35 and 80 millimetres. The skin clings well to the flesh, which is firm and does not give under pressure; the flesh ranges from white to various shades of yellow. The edible portion is at least 95 per cent.

The plateau's climate also affects quality: in sensory tests on steamed or fried tubers, Fucino potatoes stood out for their typical taste and goodness of flavour.

It is sold in many formats, from small nets to sacks and crates, always with the PGI mark.

In storage it is kept at 4-10 °C and can stay refrigerated for up to nine months.

Sources: Qualigeo (Fondazione Qualivita) — Patata del Fucino IGP

In the kitchen

Its firm flesh suits many doughs, starting with gnocchi, as well as roasting and frying, savoury tarts, potato gateaux and stews, soups and salads.

The historic dish of the area is potato and pumpkin soup, typical of the Fucino: a simple preparation that brings together two garden vegetables.

Because it keeps well in cool, controlled storage, it can be found for much of the year after the summer and autumn harvest.

Gnocchi, frying and roasting bring out its firm flesh, which does not give under pressure.

Sources: Qualigeo (Fondazione Qualivita) — Patata del Fucino IGP

Where to taste it

The potato is grown on the Fucino plain, in nine municipalities of the province of L'Aquila, on the bed of the old lake at about 700 metres.

Avezzano has held the Sagra della patata since 1971, one of the events through which growers have made the product known. The harvest, from 20 July to 15 November, is when the plain is at its busiest.

The Fucino is a natural stop for anyone exploring inland Abruzzo: it links L'Aquila and the Abruzzo National Park through a farming landscape born of the lake's reclamation.

The landscape is the bed of the old lake, drained and reclaimed in 1875 and now covered in fields.

Sources: Qualigeo (Fondazione Qualivita) — Patata del Fucino IGP

Protection

• Protected geographical indication (PGI) — PGI-IT-01217 (eAmbrosia — Patata del Fucino (PGI-IT-01217))

When

• Harvest: July–November (Qualigeo (Fondazione Qualivita) — Patata del Fucino IGP)
• Summer
• Autumn

Where

Abruzzo

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