Torta di patate, known locally as Turta d’patat, sits on Emilia-Romagna’s PAT register: a named traditional dish rather than a generic potato pie. That listing is why the pastry deserves a closer look—it is treated as a regional identity, not a household leftover bake.
The Alta Val d’Arda sheet sketches the craft in a few concrete parts. A thin pastry holds potato with grana, lard and onion; the mix is meant for a wood oven, where fat, cheese and allium can brown against a modest crust. It is tied to Vezzolacca’s patronal feast, so the tart belongs as much to a village calendar as to a kitchen.
If you meet the name on a menu or in a product list, read it as that PAT identity from Emilia-Romagna and as the Val d’Arda filling baked for a feast day. From there, the natural next step is other PAT savoury pastries from the same region, not a free-form recipe.