date:Sep 29, 2012
ame fields he grows cornette, another local variety, ever present in the local cuisine, which is close to the blue in shape: they are rather small and lumpy. It's the passion that makes me plant, says Aurelio Codello, because if you look at the economic result, you do not even take it into consideration. For some 'time the blue potato has been appreciated by the high cuisine, that often uses similar cultivars, such as French Vitelotte, grown in Picardy, or the blue of St. Gallo, in the Grisons