The red potato of Cetica (in the province of Arezzo) is an ancient variety, the cultivation of which has been documented in the ‘Pratomagno Casentinese’ since the beginning of the last century. It is grown at 500 meters above sea level or higher, in loose, sandy soil made nutrient-rich with organic material. The potato is small and round with light red skin and the flesh is white with reddish tones. It is excellect when used in gnocchi and potato tortelli, all of them Cetican specialties.
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Students of the Gastronomic Sciences at Pollenzo are collaborating with Slow Food to fill the Ark.