New Potatoes of Syracuse

The new potato is a typical product of the Southern regions of Italy.
Its main characteristic is the early crop compared with the common potato.
Indeed, the temperate Winter of the Southern regions, and in particular of the coastal areas of South-Eastern Sicily allows for anticipating the cycle and to have an early Spring crop. The new potato is not subjected to any method of preservation as it is sold immediately.
It is easy to peel and can be cooked in various ways. Furthermore, it cooks well, with medium consistency, slightly floury on the palate, not very moist, it has a fine grain and an excellent taste.

Nutritional Characteristics: Potatoes are a source of important vitamins and minerals; amongst which are vitamin C, potassium, vitamin B5 (Ac. Pantothenic). Known for its rich carbohydrate content, present mainly in the form of starches, the potato supplies a good amount of fibre and contains various phytochemical compounds, such as carotenoids and polyphenols.
Territory of provenance: Syracuse.
Period of availability: March to July.
Dimensions: 50-300 gr.