Michele Gilebbi, Chef owner at Nana Piccolo Bistro in Senigallia, has selected the best three ingredients for Patatas Nana chips, which come from Andalusia.
The potatoes, only Agria variety, are cultivated in a traditional way in Vega Granadina region and they are irrigated by Rio Durcal, which gives the potatoes their special touch. Patatas Nana’s production is completely artisanal: potatoes are picked up, washed, peeled and cut into slices. They are fried at 155°C in 100% selected sunflower oil, which we consider the most suitable one because it’s flavourless. Chips are drained, dried, cooled down at room temperature and salted with pure sea salt.