Potato of Zapponeta
PAT - Traditional Agricultural Food Product
Place of Origin
Zapponeta (Foggia)
Potato of Zapponeta is a variety of potato cultivated in the sandy lands of Zapponeta and a Traditional Agricultural Food Product (PAT) of Puglia.
It is a potato of medium-size, yellow and firm inside. It is also rich in starch, proteins and sugars.
The cultivation and production of Zapponeta potato is made in two periods:
The first period is dedicated to the production of the Primaticcia or new potatoes. It consists in cultivating the potatoes in January and February, and picking them up between April and May. Half of this production is used to produce the potatoes of the second period.
The second period, which occurs between the months of August and September, is dedicated, instead, to the production of the common potato, also known as Bisestile.
The Primaticcia or new potatoes of Zapponeta can be eaten raw, sliced in salads; the Bisestile potatoes of Zapponeta can be a great side dish for meat and fish.
The Zapponeta Pro Loco organizes every year in early July, a festival dedicated to this potato. During the festival it is possible to enjoy this potato prepared in various ways such as with gnocchi, pizza, in salads or in many other ways.
Typical vegetables of Puglia
- Artichoke of Brindisi (IGP)
- Batata of agro leccese (PAT)
- Beans of the Southern Daunia Mountains (PAT)
- Capers of the Gargano (PAT)
- Carrot of Polignano (PAT)
- Carrot of Zapponeta (PAT)
- Farinella di Putignano (PAT)
- Fava di Carpino (PAT)
- Fava di Zollino (PAT)
- Finocchio marino (PAT)
- Lampascioni (PAT)
- Meloncella (PAT)
- New potato Sieglinde of Galatina (DOP)
- Onion of Acquaviva delle Fonti (PAT)
- Onion of Zapponeta (PAT)
- Pisello riccio di Sannicola (PAT)
- Pomodori Regina of Torre Canne (PAT)
- Pomodoro da serbo giallo (PAT)
- Pomodoro Fiaschetto (PAT)
- Potato of Zapponeta (PAT)
- Purple carrot of Tiggiano (PAT)
- Sun dried courgettes (PAT)
