Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Pane di patate della Garfagnana
2. Other names:
3. Short product description:
Bread that comes in 1kg round-shaped loaves or 2kg oval loaves. The loaves are more or less dark brown coloured, depending on the cooking. They have an intense, but delicate aroma that carries notes of yeast, a soft consistency and a taste that’s similar to almonds and hazelnuts.
4. Production area:
All the municipalities of Garfagnana and the Valle del Serchio, province of Lucca.
5. Production status:
r disappeared r at risk r active
6. Production process:
The mixture is made with water, salt, wheat (and sometimes spelt) flour, boiled and peeled potatoes and sourdough starter or biga. Everything is kneaded together for 15-20 minutes and left to rest for 50 minutes. In some families, the dough is kneaded again for 5 minutes and then shaped into loaves and left to rise for 90-120 minutes. They’re baked in a wood-fired or electric oven at 220-230°C for 20 minutes.
7. Materials, equipment and premises used for production:
s Surface for kneading
s Electric mixer
s Peel for baking
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
In 1870, Professor De Stefani reported: “potato cultivation has for some time spread as demand and prices have increased. Many also, when there is a shortage of maize and other cereals, mix potatoes with wheat to make bread”. The uniqueness of this bread comes from its use of potato, which gives it a special flavour, and keeps it soft for numerous days – another reason why it was so popular in the past when housewives, busy in the fields, would only made bread once a week or less.
Production is about 200-300 tonnes a month. The amount produced is sold primarily in the area, with only a small portion destined for regional and national markets.