Garfagnana potato bread does not have a particularly strong potato flavor, but the addition of boiled potatoes to the dough does make the bread more flavorful than ordinary Tuscan bread, and also softer and longer-lasting. The recipe involves adding 15% boiled, mashed potatoes to wheat flour, along with a little durum wheat flour, fine bran, medium-grain sea salt, sourdough starter and a pinch of brewer’s yeast to reduce the acidity. After the dough has been kneaded for a long time, it is formed into oval loaves, which are sprinkled with cornmeal and baked in a wood-burning oven for around an hour.
Traditionally produced from July to March, from when potatoes are harvested until the end of their storage period.
Garfagnana, Lucca Province
Piazza al Serchio (Lu)
Via Felici, 3
tel. +39 0583 696143
Piano di Coreglia (Lu)
Via Nazionale, 127
tel. +39 0583 779114_340 7774823
Tel. +39 0583 696143 – 0583 696143
Slow Food Presidium Coordinator
Tel. +39 349 3285213