Division 5.2 Specificity of the product

The 'Patata di Bologna' is obtained exclusively from the Primura variety. Well adapted to the soil and climatic conditions of the production area, this variety has become the symbol of the 'Patata di Bologna'. As regards organoleptic qualities, the pulp of the 'Patata di Bologna' keeps particularly well and tends to be non-floury, making it suitable for many types of food preparation such as frying, steaming and baking. Its typical but not over-pronounced flavour and its good keeping qualities are a result of cultivation in suitable soils and the use of farming methods with a long tradition, thanks to which it has established itself as a reference product on the market.