Patata di montagna della provincia di Torino

In the mountainous areas of the Province of Turin, up to 1800 metres above sea level, alongside recently introduced Italian and foreign varieties, ancient local selections are still cultivated, which have valuable organoleptic qualities that are difficult to obtain in intensive cultivation in the plains.
Years of experimentation have also shown that natural resistance to disease, increases with increasing altitude, eliminating the need for phytopharmacological treatments.