Tortei di patate


  • 8 large, matured potatoes
  • 3 tbsp white flour, salt
  • lard or seed oil, plenty


This delicious dish can be widely found throughout the Trentino valleys, especially in those crossed by Noce river. The unmistakeable flavour is exalted accompanying sausages and cheese, beans with onion and fresh salad.

Peel and grate the potatoes. Add the flour and a pinch of salt and mix well; pour part of the mixture into a pan greased with oil or lard. Add the rest of the mixture and place in the oven at 200°C. Leave to cook until a golden crust forms.

This is the classic potato tart, but the preparation of the pan-fried “tortèi” is just as popular.

For the “tortèi”, when the oil is very hot, add the potato mixture in spoonfuls, taking care to turn the fritters over until they are nicely golden.


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