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Pane di patate of Garfagnana

A traditional recipe survived over the centuries

The Pane di patate of Garfagnana, also known as "garfagnanino", is part of anancient tradition, born to make up for the bad vintages of cereal and then survived over the centuries to become a specialty of the area


The traditional recipe uses exclusively local agricultural products, including Excel especially yams Metellus and Dalli, village in the municipality of Sillano Giuncugnano.


Produced in great quantity particularly in the period between January and March, is made from a dough of wheat flour with the addition of an amount equal to 15% of boiled potatoes and mash, little semolina and bran and salt medium grain. Levitation is achieved with the sourdough combined with a small amount of yeast, which is useful to reduce the acidity. Divided into small loaves, the preparation is completed with a sprinkling of corn and baking in the oven of cerro.


Softer and more flavorful than the traditional Tuscan bread, potato bread of Garfagnana goes perfectly with traditional meats of the area as the biroldo, la mondiola, lard and bacon.



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