Potatoes in the Treviso Brand

Patata del Montello The potato was introduced in the Treviso area at the beginning of the 1800s and from 1890 it began to be cultivated in Montello, today divided into the five municipalities of Crocetta del Montello, Giavera del Montello, Nervesa della Battaglia, Volpago del Montelloe Montebelluna. The soils of this area are ferrous-clay, a condition that retains the humidity necessary to favor the maturation of the tubers. The potato surface on the Montello is about 40 hectares, subdivided into different cultivars: the Desirèe, reddish, late and with yellow paste, suitable for frying and baking; the Kennebec, late white-bodied, large variety and excellent for gnocchi and purée; the small Ratte, medium-precocious, with yellow paste, excellent in the oven. Three other varieties, always with yellow paste, are suitable for all cooking uses: the medium-early Monnalisa, the Lisetta, early and the Bintje, medium-late. Since 1996, the “Patata del Montello” has been marketed under a trademark registered at the Treviso Chamber of Commerce. In Montebelluna it is celebrated with a festival in September. Cornetta di Vallalta party The cornet potatoes are small in size and cylindrical in shape. Their production is small, almost exclusively for family self-consumption, but occasionally they can be purchased from some retailers in the production area. Due to the compactness of the pasta, they are suitable to be cooked in a pan with various meats or fried. Potato of the Quartier del Piave The fertile plain of the Sinistra Piave, between the Treviso Pre-Alps and the Montello hills, sees the production of this potato, in the municipalities of Vidor, Moriago della Battaglia and Sernaglia della Battaglia. The most widespread varieties today are the Monnalisa, excellent boiled or roasted, and the Spunta, a welcome novel and baked. The distribution, divided between a few medium-sized companies and many small, family-run ones, is of a very short supply chain, and most of the product is bought in the countryside, in conjunction with the harvesting operations. A festival is the protagonist in Moriago in September. Batata di Zero Branco In the post-war period the cultivation of the sweet potato, which now tastes of tradition, spread to Zero Branco and supports its most illustrious brother: the Pepper of Zero Branco. The Zero Branco batata is elongated, the pulp is white, firm and mellow thanks to its high starch content. The taste is clearly sweet halfway between the potato, the yellow pumpkin and the chestnut. Rich in vitamins, it is also recommended for anemia, hypertension and diabetes.