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Michele Gilebbi, Chef Patron at

NANA Piccolo Bistro in Senigallia,

has selected the best three ingredients

to produce our chips in Andalusia.

patatas nana alici

Michele Gilebbi, Chef Patron at NANA
Piccolo Bistro in Senigallia, has
selected the best three ingredients to
produce our chips in Andalusia: potato,
sunflower oil and pure sea salt.
Our chips are made of Agria potatoes
variety only,which are produced by
local traditional cultivation into the
area of Vega Granadina, irrigated by
the uncontaminated waters of Rio Dircal
coming from the Sierra Nevada, which
give a unique taste to the potatoes.
Our production is completely artisanal:
when the potatoes are mature and ready
for harvesting, they are picked up,
washed, slightly peeled and cut
carefully into slices.
They are soaked into 100% pure
sunflower oil at 155° degrees.
Since it is tasteless, according to our
experience,this oil is perfect
for frying. After frying, we drain,
dry and cool down the potatoes and
finally,we season with pure sea salt.
All the ingredients come from the
lovely green Lecrin Valley,
orchand-covered area at the foot of the
dramaticbSierra Nevada mountains, in
the province of Granada.
Our packaging machines have been
substitued by brand bnew machineries
that guarantee the original taste of
our product, without adding
preservatives or artificial gas.
For this reason, the shelf life of our
"Patatas Nana"bis relatively short and
cannot be stored for more bthan
5 months.
Since many people love to eat flavored
potatoes chips, which mostly they are
chemically treated, we suggestb to
enjoy our "Patatas Nana" plain, or if
you prefer, adding some natural spices
as black pepper, fresh lemon juice or
finger lime.
Our Chef's recommendation is to heat
"Patatas Nana" in the oven at 180'
degrees for few seconds and to serve
with Cantabrian anchovies
in vinegar, fresh lime, black pepper,
or even caviar.