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Vitelotte

A variety of Peruvian origin, rich in antioxidants. This floury-fleshed potato becomes extremely soft after boiling and, due to its dark violet-blue flesh, is well-suited for the preparation of original, creamed or puréed soups.

Tips for foodies


GNOCCHI DUMPLINGS

650 g potato purée
250 g superfine flour
50 g potato starch
Salt
Serve with melted butter, sage and cheese.

Giocchi Viola

CRISPS

Cut into 1-2 mm slices and fry in small batches in plenty of sunflower oil at 170°C for 2 minutes.
Season with salt and pepper.


TARTLET

750 g coarse-blended purée
70 g cream
10 g nut oil
Salt, pepper, nutmeg
Garnish with leeks and cheese

Tortino di patate viola Pizzoli