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The potato of Rotzo
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Rotzo is one of the seven communes of the Altopiano di Asiago and this is, in itself, an excellent credential for the potato production for which it is renowed. Meadows, woods and a very fine air make up the environmental framework which surrounds the ancient agricultural tradition. Indeed, an eighteenth century's chronicle talks about a potato with violet or "black" skin, which adorned the tables of the Vicentini. This ancient variety is no longer cultivated, but none the less, today's production is hold in high esteem. The proverbial excellence of these mountain potatos derives from a combination of environmental elements; soil with an ideal composition; harsh winters which neutralise many diseases; cool, dry summers which best favour fructification. The greater concentration of starches which derives from this and other unique contributions go to make up the first-rate product which deserves its praise. It is a shame that the few remaining growers are not able to satisfy the market. Some consolation is afforded by the Festa della Patata (Potato Festival) in October, a unique opportunity to try the traditional "considera" polenta, obviously made with potatoes, enriched with butter and a pinch of cinnamon, to accompany "mezzano" cheese and sopressa. |
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