Among the various typical products that distinguish the Garfagnana and Mid Serchio Valley is the ancient tradition of potato bread. There are two theories behind the use of potatoes in the dough: there are those who say that they were used as an alternative to wheat because they are less expensive, but the more realistic claim is that they were a natural preservative. Traditionally, families made bread once a week and thanks to the humidity of the potatoes, the loaves remained soft for longer. Both from the point of view of taste and aroma, their presence in the recipe is almost unnoticeable, but their inclusion makes the bread a little tastier and always soft.
Potato bread goes perfectly with local cured meats such as Prosciutto Bazzone, Biroldo and Mondiola.
Declared a Slow Food Presidium, Paolo Magazzini is located in the small town of Petrognola in Garfagnana. His bakery has a long history that begins in the 1960s when the Magazzini family opened a small store in the town for essential products and later added the sale of their homemade bread. In the 90s, the children enlarged the structure, and when their mother passed away in 2001, she told her children not to abandon what had always been her vocation: to carry on the tradition of potato bread. From that moment, they dedicated themselves to this product in her honor, becoming a Slow Food presidium in 2002.
Ingredients: 70% type 1 wheat flour, 20% wholemeal spelt flour, 10% boiled potatoes, salt, sourdough starter and 600 grams of water per 1 kilo of flour, to be heated to 40 degrees.
Method: combine all the ingredients and knead very well for at least 15 minutes. Prepare the loaves, pass them in corn flour before placing them in tea towels and allowing them to rise for 5-6 hours at a temperature of 28/30 degrees (if it is lower, allow them to rise for a little longer). Finally, heat the oven to about 230 ° and bake the bread for about 1 hour.
