At the farm Lupria, directly linked to the Zanarini company, some experiments are performed in order to evaluate new and original potato and onion varieties with the aim of giving our most demanding customers a valid alternative to the existing classical commercial products.

Love and tradition for a poor product but with big virtues.

24/A, Via Cavamento
40017 San Giovanni in Persiceto (BO)
Phone +39 051 826164

Our tests not only evaluate the agronomic aspects of the cultivation, which are important but do not complete the path undertaken, but their purpose is to identify the best possible usage for each variety of tuber.

Here below we suggest some recipes expressly studied to enlighten the best characteristic of the different varieties of potatoes, from the most popular ones to the less known.

Potato and mushroom cream soup

Ingredients for 6 persons

550 gr. di patate di pasta bianca Zanarini
550 g Zanarini white flesh potatoes
300 ml milk
100 g flour
100 g butter
2 mushroom bouillon cubes
2 tablespoon cream
4 teaspoon chives
2 eggs, salt to taste

Peel and wash the potatoes. Dice them and then whisk them with the milk, the eggs and a pinch of salt. In the meanwhile prepare the cream soup separately. Mix together the melted butter and the flour in a saucepan; when your mixture reaches the texture of a batter, pour slowly the mushroom broth. Cook on medium heat and mix until you obtain a creamy mixture. Then add the potato mixture and cook for an additional 5-10 minutes. Remove from heat, add the cream and the chives and serve the cream soup while still hot.

Rotolo dolce di Patate

Sweet potato roll

300 gr. di patate a pasta gialla Zanarini
300 g Zanarini yellow flesh potatoes
1 pack puffy pastry
50 g raisin
2 eggs
100 g butter
400 g granulated sugar
60 g dried fruit
1 lemon
150 ml cream
black tea to taste

Boil the potatoes, cool them down, peel and mash them with a fork. In a small bowl mix the butter with the sugar and, when it is soft and puffed up, add the egg yolk. When you obtain a homogeneous mixture, add the juice and the lemon peel. Mix together and add the dried fruit, the raisin previously soaked in tea and finally the potatoes. When all the ingredients are well-blended, add the whipped egg whites. Roll out the puffy pastry, lay the mixture in the middle and roll up the pastry as if it was a strudel. Brush the surface with milk and a slightly beaten egg white then cook it in a very hot oven for about 45 minutes.

Zanarini black skin potato Chips

Ingredients for 4 persons

About 20 Zanarini black skin potato

It is not necessary to peel them but you can do it if you prefer.

It is not necessary to peel them but you can do it if you prefer Wash and slice the potatoes. Rinse them in water to remove the starch in excess. Lay the potato slices on an absorbent paper and cover them with another piece of absorbent paper.

This step is very important as drying the potatoes guarantees to have better fried potatoes. Let them dry at least half an hour.

Fry the chips. In 6-8 minutes, depending on the quantities, the potatoes will be ready. Once cooked put them in a container with absorbent paper and shake them well and add salt to taste. Savour them as appetizer or to garnish a dish.

Grilled Andouillette with the two mashed potatoes

The best accompaniment to grilled Andouillette is a creamy and light mashed potato.
Prepare two mashed potatoes

1. One white mashed potato (the potato must be floury and preferably a Zanarini white flesh one)
2. One violet mashed potato (with The Zanarini Skin)

Peel and wash the potatoes, cut them in pieces, steam them without salt.
Prepare the two mashed potatoes separately so you can serve them distinctly.
When the potatoes are cooked, heat up the milk and put them in the potato masher. Do not let them cool down too much. When the are mashed, add a piece of butter, some salt and some grated nutmeg and if you like it some grated cheese. Pour the milk, mixing slowly. Do not add too much milk as the mashed potato must be creamy and not too much liquid.