Pane di Patate della Garfagnana
Garfagnana Potato Bread
A Garfagnana loaf that tastes less of potato than the name suggests. The potato makes it more savoury than plain Tuscan bread, and softer, and it keeps far longer.
Designation
- Certification
- Slow Food Presidium
- Category
- Bread, pastry, cakes, confectionery and biscuits
Where it is made
Garfagnana, Lucca province
How it is made
About 15 percent boiled mashed potato goes into wheat flour with a little durum flour, fine bran, coarse sea salt, sourdough starter and a pinch of brewer's yeast to take the edge off the acidity. The long-kneaded dough is shaped into ovals, dusted with cornmeal and baked about an hour in a wood oven.