Waxy potatoes
For potatoes that hold their shape, an Italian comparison is Primura, described by its consortium as resistant to cooking.
- Italian comparison
- Primura
- Named product reference
- Patata di Bologna DOP
At the table
The Patata di Bologna consortium describes its Primura variety as yellow-fleshed, firm and resistant to cooking. That is the description of a named potato, not a rule that every yellow potato is waxy or that any potato with similar flesh is DOP. Flesh color and the intended cooking use deserve separate attention.
Ask for a potato suited to the texture your recipe needs. A variety chosen to keep pieces intact is not automatically the same choice as one intended to break down.
