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Patatis cojonariis

P.A.T. Product
Description

It is a small tuber, elongated (kidney-shaped), with a thin skin, usually straw yellow in colour and with yellow pulp.

These potatoes are highly appreciated in gastronomy for their high cooking resistance and their characteristic taste, so much so that their cultivation is guaranteed by the requests of connoisseurs and enthusiasts, even if the variety is not very productive.

History

Geografical area

Curiosity

Season

Linked recipes
Main meat courses

Meatballs with sauce

(3)
Main meat courses

'Alla contadina' goose

Appetizers

Asparagus cream

Side dishes

Baked potaoes

Main fish courses

Boiled turbot

Main meat courses

Boned duck thighs

Main meat courses

Braised beef cheek

First courses

Brovada soup

Side dishes

Butter turnips

Main meat courses

Calandraca

Main meat courses

Chicken with white wine

Main fish courses

Cod fillet

Main fish courses

Cod in red

Main fish courses

Croaker caskets

First courses

Double pasta tortello

First courses

Fennel soup

Side dishes

Fried artichokes

Side dishes

Frite di prât

Main meat courses

Guinea fowl in salmi

Main meat courses

Guinea fowl with beer

Main meat courses

Jugged rabbit

Main meat courses

Liver with purée

Side dishes

Mashed potatoes

Main meat courses

Ostrich fillet with cocoa

Side dishes

Pendalòns

Main meat courses

Pig shanks

First courses

Plum's gnocchi

Main meat courses

Pork chops with fennel

Main meat courses

Pork chops with milk

Main meat courses

Pork fillet in crust

Main meat courses

Pork ribs with milk

Side dishes

Potato 'chifeleti'

Side dishes

Potato pancakes

Main meat courses

Roast pork with rind

Side dishes

Roast potaoes

Main fish courses

Salmon trout with salt

Main fish courses

Saraghi in crazy water

First courses

Savoy cabbage soup

Main fish courses

Sea bass in 'bellavista'

Main fish courses

Sea bream with seafood

First courses

Spring cjalsòns

Main meat courses

Stew with potatoes

Main meat courses

Stewed duck

Main fish courses

Stewed pike

Side dishes

Stuffed potatoes

Main meat courses

Trieste goulash

Main fish courses

Tuna cut with mint sauce

Desserts

Vanilla kipfel

Main meat courses

Veal croquettes and brains

Main meat courses

Wienerschnitzel

First courses

Žlikrofi

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