Description:

potatoes are tubers which may differ in size, shape, number, color, characteristics of the external tissue and color of the pulp. In the tuber can distinguish a heel (stolon) end and a head, opposite to the heel end, which collects most of the gems. If you suppress some gem, this is replaced by another of replacement. Not all the gems of a tuber, when it is buried whole, are developed giving rise to a stem. The most vigorous are on the head.

Origin:

the potato is native to the Andean regions of South and Central America. It was introduced in Europe after the discovery of America, first as a botanical curiosity and then as a food plant. Its cultivation in Italy began in early nineteenth century, although its actual spread was next.

Flavor:

excellent balance of flavor and sweetness.

Curiosity:

the cultivation of potatoes finds its ideal location in mountainous areas and foothills.

It's good because:

high content of carbohydrates present mainly in the form of starches. Potatoes are a source of important trace elements, vitamins and minerals such as vitamin C and B5 and potassium. They are also rich in carotenoids and polyphenols.