Pomme de terre Vitelotte
Forgotten and at risk of extinction as people don’t find it very appetizing, the Vitelotte is a traditional variety of potato cultivated in Belgium and in some areas of northern France.
This product, also known as “Negresse” or “Tartufo Nero” (the black woman and black truffle respectively) is originally from the Americas and was introduced to Europe by the Spanish conquistadores. This antique variety, with its low yield and high sensibility to viruses, is cultivated less and less frequently.
The Vitelotte potato stands out for its irregular form and very thick skin: indeed, this second aspect allows for good conservation. The harvest takes place at the end of summer, when the leaves begin to fall. One of the particular traits of this potato is that the pulp is extremely violet in color and the flavor is reminiscent of chestnuts. The dark violet-black color remains even after the potatoes are cooked.
This variety disappeared almost entirely during the second half of the 20th century and today there are only a few Belgian farmers that still cultivate it.
The potato’s mealy consistence is perfect for making soups or mashed potatoes, which end up with an interesting color. What’s more, the vitelotte potato doesn’t absorb very much fat, which makes it the perfect ingredient for french fries or chips.
Image: Archivio Slow Food
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