Typisch Pellissini

Pellissini are characterised by their unripe skin, which is extremely tender and contains no bitter substances. It has a fine, nutty flavour that cannot be compared with the earthy aroma of mature potato peelings. This young skin can also be eaten very well. This means: more vitamins and valuable substances, more flavour, less work and new preparation and serving options.

The Pellissini nutritional value

The Pellissini nutritional value is particularly high as the potatoes are in a stage of increased enzyme activity shortly before they are ripe. Many vitamins and trace elements are formed in the outermost layers of the skin, making Pellissini potatoes little vitamin bombs. The skins, together with the valuable outer layer, are suitable for consumption without restriction, giving them their full, optimum vitamin and nutrient content.

You can find more information about the Wüst range here.

The Palatinate early potatoes, which have been an insider tip for years, come exclusively from the Palatinate. The first new potatoes are eagerly awaited by Palatinate gourmets from mid-May and are usually enjoyed simply with a little butter, salt and a glass of young Riesling. Thanks to the special cultivation tradition and favourable climatic conditions, the first German early potatoes have always been harvested in the Palatinate. In June, Palatinate potatoes are so tender-skinned that they can be eaten with the skin on without affecting the flavour.