The Potato Bread of Garfagnana is an ancient specialty from Tuscany, more precisely from the Garfagnana region and the Serchio Valley. This loaf of bread, which can weigh up to two kilograms, has a golden crust and an incredibly soft and porous interior, which remains fluffy for a long time. Here, we will take you on a journey to discover this gastronomic delicacy and its unique characteristics.

Potato Bread: An Ancient Tradition

In Garfagnana, the tradition of the famous Potato Bread is still alive.

This bread, also called “garfagnino,” is a more delicate variation of a mixed grain bread that was once widespread throughout continental Europe, especially during times of poor cereal harvests.

The recipe involves adding 15% boiled and mashed potatoes to wheat flour, along with a bit of semolina, bran, and medium-grain sea salt.

The leavening process occurs using sourdough, to which a bit of yeast is added to reduce the acidity.

The locally grown potatoes give the bread a unique softness and flavor. Potatoes cultivated in the municipality of Sillano, in the areas of Metello and Dalli, at an altitude of about 1200 meters, are particularly prized.

After shaping the dough into oval loaves, they are dusted with corn flour and baked in an oven preheated with the fragrant wood of the oak tree.

After about an hour, the loaves are ready to be enjoyed. Thanks to the moisture of the potatoes, the Potato Bread of Garfagnana keeps well for several days.

The Taste of Potato Bread

The Potato Bread of Garfagnana does not have a strong potato aroma, either in the nose or in the mouth.

The addition of boiled potatoes gives the bread a more pronounced flavor compared to common Tuscan bread, making it softer and more preservable.

The large loaves, weighing one or two kilograms, are excellent when sliced and paired with typical Garfagnana cold cuts, such as biroldo, mondiola, lard, and bacon.

The Ancient Recipe for Garfagnino

The ancient recipe for Garfagnino dates back to 1817 and was taken from a volume by Nicolao Tomeoni kept at the State Archives of Lucca.

By following this recipe, one can make an authentic homemade Garfagnino. Here’s how it’s prepared:

Preparing the Yeast and Potatoes

The night before baking the bread, prepare the yeast by mixing the chosen flour (preferably whole grain) with a bit more quantity than usual. The next morning, place a quantity of well-washed potatoes in a pot, corresponding to about a third of the amount of flour needed for the dough (between 15% and 30%). Boil the potatoes until they are soft, then peel them and add them to the dough. If you don’t have a kneading machine, you can work the dough with your hands until it becomes homogeneous.

The Dough and Leavening

The dough obtained from mixing the potatoes and flour is used to knead almost all the remaining amount of flour. After shaping the bread, let it rise in a warm place. The Garfagnino requires a little more time to ferment than ordinary bread. Once the oven is well heated, bake the bread and let it cook until it reaches the perfect consistency. Thanks to the special characteristics of this bread, it can be stored for a long time without becoming hard.