New Potato

From March to June

Our region is renowned for the earliness of its potatoes: Organic Syracuse New Potato is the earliest to arrive in Italy and across Europe. Thanks to careful variety selection carried out by our technical and agronomic team, we start harvesting potatoes very early and continue until nearly the end of summer. This enables us to market potatoes that are always extremely fresh and freshly harvested, featuring organoleptic quality and texture far superior to potatoes stored in warehouses for long periods.

Processing of our organic new potato involves manual harvesting, grading by size and quality, removal of damaged tubers, washing (where required), drying, and packaging in food-contact suitable crates. Potatoes are stored in controlled environments to minimize sprouting and extend shelf life.

Storage: potatoes must be kept in a cool, dry, and dark environment at 6–8 °C to prevent sprouting and solanine accumulation.

Consuming potatoes offers several health benefits: represents an easily assimilable energy source thanks to complex carbohydrates; supports muscle and nerve function due to potassium content; contributes to vitamin C intake and natural antioxidants; promotes satiety and bowel regularity thanks to dietary fiber; replace other grains in the diet, fitting into gluten-free meal plans.

The potato is rich in:

The potato is among the most versatile foods in the world. It can be boiled, steamed, fried, baked, or mashed. It serves as a staple ingredient for gnocchi, soups, salads, and side dishes.