132 · Trentino-Alto Adige/Südtirol · Vegetables & pulses
Crisp lace-edged grated potato cake
Tortel di patate della Val di NonVal di Non and Val di Sole- Ask for
- Tortel di patate della Val di Non
- From
- Val di Non and Val di Sole
- When
- Served year-round, with the fullest platters particularly suited to autumn and winter; eat it immediately while the edges still crackle.
Story & traditions
The essential guide
Four image-led notes · the things worth knowing
Tortel di patate is the crisp, lace-edged grated-potato cake of Val di Non, traditionally eaten hot with salumi, mountain cheese, beans and cabbage.
This austere valley preparation transforms raw grated potato, a little flour and salt into a full local meal once the freshly fried tortel meets Trentino salumi, cheeses and vegetable accompaniments.
Deeply golden and crunchy outside, steamy and earthy within, with salty cured meat, tangy cabbage and creamy beans providing contrast.
Coarsely grate raw potato, mix with a little flour and salt, spread the batter thinly in hot oil and fry both sides until crisp and deeply golden.
Order the complete tagliere and check that the tortel is fried to order. Do not confuse it with torta di patate, the thicker baked preparation.
Served year-round, with the fullest platters particularly suited to autumn and winter; eat it immediately while the edges still crackle. Take it with local salumi, mountain cheeses, borlotti, cabbage and a Val di Non Groppello or other light Trentino red.
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Take it with local salumi, mountain cheeses, borlotti, cabbage and a Val di Non Groppello or other light Trentino red.
Preparation reference: Coarsely grate raw potato, mix with a little flour and salt, spread the batter thinly in hot oil and fry both sides until crisp and deeply golden.