POTATO OF FUCINO PGI – RED AND YELLOW PEEL

Typical tuber from Fucino land with the European PGI mark, with a round-oval shape and red or yellow skin. The color of the pulp varies from intense yellow (firm and compact) to light yellow (floury).

The two varieties are delicious both fried, boiled and baked in the oven. They are suitable for the preparation of various dough, especially gnocchi. It is ideal to match any course and to make savory pies, mashed potatoes, gateaux, soups and salads.

INCOMPARABLE POTATO OF FUCINO PGI

The potatos of Fucino land, recognized in 2016 with the European PGI mark, is part of the typical Abruzzo food products. What makes it special is the microclimate of the cultivation area: a vast area immersed in the Abruzzo National Park, surrounded by natural parks and rich in springs that flow at high altitude. It is the pedoclimatic conditions and the bio-environment of the soil and subsoil that influence the characteristics of the potatoes, so much to give them an inimitable quality and taste.

From a nutritional point of view, they are rich in water and mineral salts, in particular potassium, magnesium and phosphorus: think that 100g of potatoes are made up of 78% water. In addition, they contain a good amount of vitamin C, a powerful antioxidant to counteract cellular aging.

From a caloric point of view, 100g of product provides approximately 85 calories and 17% of them are carbohydrates. The carbohydrate par excellence in potatoes is the starch: a complex carbohydrate, which needs to be metabolized in order to be absorbed by the body, i.e. broken down into simple carbohydrates. This breakdown into smaller “pieces” causes the sugars to enter the bloodstream little by little, thus avoiding the glycemic peak. For this reason, diabetics can also consume potatoes in the right quantities.

Therefore, in the context of a Mediterranean diet, whether they are boiled, baked and sometimes fried, consuming potatoes regularly and in particular those of Fucino PGI, can be healthy for the body, providing an incomparable mix of beneficial substances.

Dr. Manola Laterza, Nutritionist Biologist