A particularly delicious bread because of the wheat flour and the potato flour it contains, round and yellowish.
The people of Arcadia were known in ancient times as “valanifagi” (acorn eaters) because due to the mountainous terrain, the production of cereals was not enough to cover their needs in bread, so they ground acorns and with the flour they made bread. Similarly, in the last occupation they made bread with potatoes.
The potatoes are washed well, cut in slices and put in the oven. They are toasted and once they are cool they are ground. This flour is mixed with wheat flour, a little water, yeast and salt. These ingredients are kneaded well, shaped into round loaves and baked for about 45-60 minutes in 180-200 degrees Celsius. Patatopsomo from Arcadia can be eaten with other materials or plain.