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In Garfagnana and in a part of the Serchio Valley, the tradition of potato bread, also called 'garfagnino', is still alive: a refined variant of a mixed bread that was once widespread throughout continental Europe, especially in years when cereals were scarce.
The recipe calls for adding 15% boiled and mashed potatoes to the wheat flour, a little semolina and mince, and medium-grain sea salt; it is leavened with mother yeast (to which a little brewer's yeast is added to reduce acidity).
In Garfagnana and in a part of the Serchio Valley, the tradition of potato bread, also called 'garfagnino', is still alive: a refined variant of a mixed bread that was once widespread throughout continental Europe, especially in years when cereals were scarce.
The recipe calls for adding 15% boiled and mashed potatoes to the wheat flour, a little semolina and mince, and medium-grain sea salt; it is leavened with mother yeast (to which a little brewer's yeast is added to reduce acidity).
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The name comes from a small district of Paceco (Trapani) - the area of its historical cultivation - and its colour. The production area includes the municipality of Paceco, part of the municipality of Trapani, Erice, the northern area of Marsala and Salemi: about 90 hectares in all. But currently about 15 are cultivated, generally dry, in dark, clayey soils and in rotation with melon, broad beans and durum wheat. It is sown between November and December (sometimes even in January) and harvested fresh in May, or in June, partly dried in the fields.
The name comes from a small district of Paceco (Trapani) - the area of its historical cultivation - and its colour. The production area includes the municipality of Paceco, part of the municipality of Trapani, Erice, the northern area of Marsala and Salemi: about 90 hectares in all. But currently about 15 are cultivated, generally dry, in dark, clayey soils and in rotation with melon, broad beans and durum wheat. It is sown between November and December (sometimes even in January) and harvested fresh in May, or in June, partly dried in the fields.
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