Patatas Nana, the first gourmet chips made by hand with only 3 ingredients, opened their first corner in Italy in the renewed Milanese airport of Linate.
Patatas Nana       Patatas Nana
Born from an idea of ​​chef Michele Gilebbi, who took over an old fry shop in Granada in the heart of the Sierra Nevada and turned it into what is now the artisan laboratory where fries are produced, Patatas Nana are a real gourmet gem. Made with potatoes of the Agria variety grown in Spain, harvested and stored underground in the dark to keep intact all the organoleptic properties that give them their original taste, they are then washed, lightly peeled and cut into slices before being fried in sunflower oil pure – the best since tasteless – at 155ºC. They are finally drained, dried, left to cool at room temperature and salted by hand with pure salt until they are enveloped with latest-generation machinery that guarantees the original flavor of the product without the addition of preservative gases. Precisely for this reason they have a short deadline that cannot exceed 5 months, to taste a potato like freshly fried. And if until now they were only available in the best cocktail bars, in the most prestigious wine bars or in all those selected places where the taste of genuine and tradition are in the foreground, since October, the 27th, they appeared also in the renewed Linate airport with a corner of their own in partnership with Areas – My Chef, thanks to the initiative of Gilebbi and his “partner” Francesco Mazzaferri, commercial in the food sector. In the departures area of ​​the Milanese airport it is possible to taste them loose and served hot, natural or with many different combinations: from the spicy curry to lime and black pepper Maricha, from the smoked sweet paprika up to the balsamic vinegar of Modena IGP 3 stars. For those who, once they have tasted the Patatas Nana, will no longer be able to do without them, there is also the online shop (patatasnana.com), where you can buy both the classic envelopes and the backpack or bag to take the aperitif anywhere. And speaking of aperitif, chef Gilebbi recommends heating them in the oven at 180° to bring them back to the serving temperature and giving free rein to their imagination to create delicious gourmet combinations.
Patatas Nana       Patatas Nana

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