Bologna PDO Potato returns to the spotlight at Tramonto DiVino with chef Omar Casali

The Bologna PDO Potato returns to the spotlight for the second consecutive year at Tramonto DiVino, one of Emilia-Romagna’s most representative food and wine events.

A “Sea and Mountains” evening

Participation in the Emilia-Romagna food tour, taking place tomorrow Friday 7 August in Cesenatico, in the evocative setting of Piazza Spose dei Marinai, will see the collaboration of chef Omar Casali, who will interpret the flagship product of the region’s agri-food excellence, highlighting its versatility, organoleptic characteristics and gastronomic potential. This is the evening’s recipe, entitled “Sea and Mountains”, conceived as an encounter between different territories: Bologna PDO Potato gnocchi with Brisighella PDO extra virgin olive oil, creamy Sogliano PDO Formaggio di Fossa cheese and bruschetta bread with anchovies.

A multi-layered story

During the evening, the Bologna PDO Potato Protection Consortium will be present with an information stand where the public can learn more about the origin, production method and distinctive features of this regional excellence, obtained exclusively from the Primura variety. Participation in Tramonto DiVino is part of the two-year promotional plan funded through Emilia-Romagna Regional Law 16/1995, aimed at enhancing and promoting quality agri-food products.

“Being protagonists at Tramonto DiVino for the second consecutive year is an important recognition of the work carried out by the entire supply chain,” highlights Davide Martelli, president of the Bologna PDO Potato Protection Consortium “– collaborating with a chef of Omar Casali’s calibre allows us to present the versatility of our PDO through a contemporary language, capable of engaging new consumers without losing its connection with tradition and the territory.”

An established collaboration

Participation in Tramonto DiVino also represents a further step in the collaboration between the Bologna PDO Potato Protection Consortium and theChefToChef Emiliaromagnacuochi Association, which began a few months ago through the project “Taste Innovators – The chef’s version”, supported by the Ministry of Agriculture, Food Sovereignty and Forestry. The collaboration was established with the aim of encouraging dialogue between the world of production and that of haute cuisine, giving chefs the task of proposing contemporary and original interpretations of Bologna PDO Potato.

The collaboration with chefs is also confirmed by the results of a recent survey conducted within the ChefToChef Emiliaromagnacuochi Association. The analysis shows a particularly positive assessment of Bologna PDO Potato, appreciated for its versatility, natural savouriness, uniformity of size and ability to hold its shape during cooking. These characteristics make the Primura variety suitable both for traditional preparations and for more innovative haute cuisine dishes. Dialogue with the restaurant industry thus becomes an effective tool for presenting the product in a new language and highlighting its qualities to an ever wider audience.

The [number] harvest campaign 2026

Alongside the gastronomic enhancement programme, the work of the production supply chain remains central, as it forms the foundation of Bologna PDO Potato and the Consortium. It is precisely in these weeks that the harvest campaign 2026, carried out across the 389 certified hectares in the production area, is drawing to a close. This is a decisive phase, in which the agronomic work carried out throughout the growing cycle finds its full expression and makes it possible to preserve the distinctive characteristics of the Primura variety, cultivated according to the PDO specification.

The first indications show yields per hectare slightly higher than in the previous campaign, although the final production picture can only be outlined once harvesting is complete. The final stage of operations was affected by the particularly high temperatures recorded in recent weeks and by the subsequent intense storms, which temporarily interrupted and slowed work in the fields. Even in this context, the producers’ technical oversight and agronomic management of the crop confirm the value of a specialised supply chain, capable of dealing with climatic challenges while maintaining positive expectations regarding product quality.

“The weather conditions of recent weeks have certainly required attention and adaptability from our producers, but the supply chain has once again demonstrated great professionalism and expertise,” concludes Martelli “– The indications gathered so far are encouraging and confirm the effectiveness of the work carried out in the fields to guarantee the quality standards that distinguish Bologna PDO Potato.”

This content was translated with the assistance of artificial intelligence.