Tortel di Patate Trentino con Speck e Formaggio
Val di Non, Trentino
A griddle-cooked potato cake from the Val di Non in Trentino: grated raw potato, squeezed of excess starch, seasoned with salt and sometimes a little flour, pressed into a hot larded pan and cooked on both sides until golden. Served with Speck Alto Adige, Trentino mountain cheese (Vezzena or Casolet), and pickled gherkins. Tortel di patate is the Trentine equivalent of Swiss rösti or Tyrolean Erdäpfelpuffer — the Alpine potato pancake tradition.