Garfagnana Potato Bread

Italy

Tuscany

Bread and baked goods

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Garfagnana Potato Bread

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.

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Season

Traditionally produced from July to March, from when potatoes are harvested until the end of their storage period.

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Though potatoes no longer represent an obligatory substitute for once-scarce wheat, in this part of Tuscany the tradition of mixing them into bread dough continues in the last remaining family-run bakeries. The bread’s sensory appeal and the distinctiveness of the recipe are not the only reasons for preserving the bread. The Presidium was founded because of the bread’s close connections to local agricultural products. The producers that belong to the Presidium are still using locally grown potatoes and baking the loaves in wood-burning ovens.

Production area
Garfagnana, Lucca Province
Paolo Magazzini
Piazza al Serchio (Lu)
Frazione Petrognola
Via Felici, 3
tel. +39 0583 696143
magazzini.paolo@libero.it

Da Mario
Piano di Coreglia (Lu)
Via Nazionale, 127
tel. +39 0583 779114_340 7774823
Slow Food Presidium Producers’ Coordinator
Paolo Magazzini
Tel. +39 0583 696143 – 0583 696143
magazzini.paolo@libero.it

Slow Food Presidium Coordinator
Alessio Pedri
Tel. +39 349 3285213
Ialessio.pedri@gmail.comI
Though potatoes no longer represent an obligatory substitute for once-scarce wheat, in this part of Tuscany the tradition of mixing them into bread dough continues in the last remaining family-run bakeries. The bread’s sensory appeal and the distinctiveness of the recipe are not the only reasons for preserving the bread. The Presidium was founded because of the bread’s close connections to local agricultural products. The producers that belong to the Presidium are still using locally grown potatoes and baking the loaves in wood-burning ovens.

Production area
Garfagnana, Lucca Province
Paolo Magazzini
Piazza al Serchio (Lu)
Frazione Petrognola
Via Felici, 3
tel. +39 0583 696143
magazzini.paolo@libero.it

Da Mario
Piano di Coreglia (Lu)
Via Nazionale, 127
tel. +39 0583 779114_340 7774823
Slow Food Presidium Producers’ Coordinator
Paolo Magazzini
Tel. +39 0583 696143 – 0583 696143
magazzini.paolo@libero.it

Slow Food Presidium Coordinator
Alessio Pedri
Tel. +39 349 3285213
Ialessio.pedri@gmail.comI

Territory

StateItaly
RegionTuscany

Other info

CategoriesBread and baked goods