At the end of March Vignamaggio planted its first potatoes, on 1000 square metres of sandy, stone-free land, close to the Greve River, irrigated by a drip system.
The potato plants are fed with our own compost, made from wood chips, pomace and organic manure.
WHAT VARIETY OF POTATO DID WE SELECT?
Our decision was based on the requirements of our restaurant: a roasting potato ideal as a side dish and a floury potato suitable for gnocchi, fillings and purees.
While rather funny that the Monalisa potato certainly did seduce us with its name, its characteristics quite seriously did too. This variety of Dutch origin, with a yellow flesh and golden peel, is perfect for frying or roasting, remaining firm and compact when cooked. It is a multipurpose, long lasting potato.
The second potato we selected is the Triplo, also a yellow fleshed Dutch variety. Differently from the Monalisa though, the Triplo has a floury consistency and is ideal for gnocchi or for the fillings of our large potato ravioli.
When did we begin harvesting? The harvest period lasts from the end of June to the beginning of July.
How do we store them? The harvested potatoes keep well until the autumn in a cool, dark environment
Are Vignamaggio’s potatoes organic? Yes, Vignamaggio’s potatoes are also grown according to organic agricultural principles.
To discover more about our farm’s produce, read more here.