Rotzo
Discovering the Rotzo Potato: Characteristics
Hello everyone! Today I'll be talking to you about the delicious Rotzo potato, a typical fruit and vegetable from the Asiago plateau in the province of Vicenza. The Rotzo potato is characterized by its round shape and white or red skin, which hides a white or light yellow flesh. The cultivation of this variety has recently been reintroduced and the Rotzo potato is considered by many to be a niche product thanks to its uniqueness.
What are the Uses of the Rotzo Potato?
The Rotzo potato is mainly used as an ingredient in "polenta considera", a typical dish from the plateau obtained from a base of onion, lard and cinnamon. It is also used in the production of gnocchi, where its high starch content makes it perfect for obtaining a soft and tasty dough. Finally, the Rotzo potato is used in large quantities in the production of gnocchi for the renowned "Festa della patata di Rotzo", an event that celebrates the goodness of this variety of potato.
Notes on the Rotzo Potato
The Rotzo potato is a "mountain" variety, cultivated in mountain terrain at an altitude ranging from 700 to 1000 meters above sea level. Thanks to its high starch content, this variety of potato is ideal for preparing dishes such as polenta considera and gnocchi. The Rotzo potato is cultivated using varieties such as Bintje, Désirée, Spunta, Monalisa and Alba.
External Links
If you are curious to discover more about the Rotzo potato and its cultivation, I recommend visiting the official website of the municipality of Rotzo. Here you can find detailed information about the potato variety and its culinary uses, as well as numerous recipes for preparing tasty dishes with this unique ingredient.
In conclusion, the Rotzo potato is a quality product, unique and characteristic of the province of Vicenza. I hope I have intrigued you and helped you discover a little more about the culture and gastronomy of our beautiful Italy. Until next time!
