The Sila potato is a potato variety grown on the Sila plateau in Calabria. What makes the Sila potato different to all the others are the climatic and geological conditions where it is grown: it is cultivated at 1300 m above sea level at temperatures that fluctuate by more than 20° between day and night. These conditions make the Calabrian potato more robust and resistant to disease/bacteria. Different varieties of the Sila potato are grown, some of which are Dutch. The ancient local tuber was characterised by a purplish skin and white flesh.
The Calabrian Sila potato is suited to all types of preparation. It lends itself to all uses and maintains excellent consistency during frying.
The Calabrian tuber has been recognised as an IGP (protected geographic indication) product, conquering the European marking.
The main characteristic of the “Sila Potato” is its higher-than-average starch content, making it more nourishing and above all more flavoursome with respect to other Italian potatoes, with a more consistent flesh requiring longer cooking times.