Allow me to introduce myself: I am the “Queen of the Tortel”. Look, I have the certificates to prove it! But as my husband has always said: you cannot find a potato tortel like mine anywhere else in the Val di Non. What’s my secret? Quality potatoes, grated strictly by hand only. No blenders in my kitchen, just old-fashioned elbow grease. Two spoonfuls of flour, salt, pepper and straight into the pan.
Potato tortel are best eaten in company, so bring a few friends! Here, we eat our famous potato cakes in the traditional way, like our grandparents used to. A tray stacked full of them placed in the middle of the table, so everyone can help themselves to as many as they want.
You can try the traditional version, eaten with cured meats, Italian sausage and local cheese, or the sweet version (for the more discerning) with my cranberry jam. Which do you prefer? In either case, the potato cakes are is served with a side of shredded cabbage and borlotti beans with an onion dressing.
And let’s not forget a glass of good wine, red of course, to wash it all down. My preference is a glass of Groppello which is made from grapes grown on the shores of Lake Santa Giustina.
So, would you like to try one?