Patata di Bologna DOP is grown on the plains of Emilia Romagna in the province of Bologna, where this tuber has found perfect terrain and weather for an ideal growth. The terrains of the growing are are made up mostly of alluvial sediments and, thanks to peculiar chemical processes, have a high quantity of substances which help the growth of potatoes.
Historical evidence of the uniqueness of these terrains can be found in works of the beginnings of 1800 where, while discussing the cultivation of potatoes in the area, it is stated that the tuber prefers "low grounds, free from water and raised by river floods". Another document from the same period stating that the cultivation of potatoes was spread in the area is the Saggio sulla coltivazione e su vli uzi del pomo di terra (Essay on the cultivation and uses of the potato). In a work from 1773, Le patate (On Potatoes), it is written that they were used to make bread, pancakes, bignè and tagliatelle.
Patata di Bologna DOP is still grown in the traditional way, which features the peculiarity of preparing the terrain during the fall before sowing to give the winter rain the time to break the clumps. The tubers thus have a medium dry content, a peculiar pulp thickness, a peculiar taste which is not too strong, and a good durability.
Patata di Bologna DOP can be used in many ways: apart from being fried, boiled or baked, it can be used to make gnocchi. It can be the main ingredients of many recipes, or be a base for other recipes with "stronger" taste, to which it can be easily coupled.