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Tortel di Patate

Feb 102 min read

Tortel di Patate

By Master Chef Gianluca Deiana Abis

1. History

Tortel di Patate is a traditional dish from Trentino, in northern Italy, where potatoes have long been a staple food due to the region’s cooler climate and mountainous terrain. This rustic specialty reflects the simplicity and ingenuity of alpine cooking. In its most basic form, Tortel di Patate is made from grated raw potatoes, formed into patties, and fried until golden and crisp. It’s a dish deeply rooted in local culinary traditions, often served with regional cheeses, cured meats, or a dollop of sour cream. While it originated as a humble, home-cooked recipe, today it’s celebrated in Trentino’s trattorias and mountain refuges as a comforting, hearty treat.

2. Pairing

The crispy, golden texture and savory potato flavor of Tortel di Patate pairs beautifully with a range of Italian wines and accompaniments:

Teroldego Rotaliano (Trentino-Alto Adige): The region’s signature red wine offers bright red fruit, moderate tannins, and a touch of spice, complementing the simple, earthy flavors of fried potatoes.
Schiava (Trentino-Alto Adige): A light, fruity red wine with notes of cherry and a smooth finish that balances the crisp, golden Tortel without overpowering it.
TrentoDOC Sparkling Wine: The fresh acidity and subtle bubbles of a sparkling wine from Trentino cut through the richness of the dish, providing a refreshing counterpoint.
Pinot Grigio (Alto Adige): A crisp, minerally white wine that pairs well with the savory, starchy character of the Tortel, especially if served alongside cheeses or cured meats.

3. Top Winery

Foradori (Trentino): Known for their exceptional Teroldego wines, Foradori crafts elegant reds that pair perfectly with regional dishes like Tortel di Patate.
Cantina La-Vis (Trentino): A producer of quality Schiava and Pinot Grigio, offering wines that highlight the unique character of Trentino’s terroir and its culinary traditions.
Ferrari Trento (Trentino): Renowned for their sparkling wines, Ferrari Trento provides an excellent accompaniment to the crispy, hearty flavors of Tortel di Patate.

4. Chef Tips

Use starchy potatoes (like Russets) for the best texture. Their high starch content helps create a crispy exterior and soft interior.
After grating the potatoes, squeeze out as much moisture as possible. This step is essential to achieving a golden, crunchy crust.
Cook the Tortel over medium heat so it fries evenly without burning.
Serve immediately after cooking, when the Tortel is at its crispiest and most flavorful.
Pair with a selection of regional cheeses (such as Trentingrana) and cured meats (like speck) to create a classic Trentino platter.

Best pair with:

Teroldego Rotaliano, Schiava, Trento DOC Sparkling Wine, or Pinot Grigio.
A side of creamy sour cream, apple compote, or sautéed cabbage for a delightful balance of flavors.