Chestnut processing

An ancient tradition of the mountains near Pistoia

Earth rich in chestnuts, the Pistoia mountains is called the chestnut Civilization for its thriving collection of this fruit. For centuries destined for production for local products, its traditional workmanship is considered a flagship of the territory and of the whole of Tuscany.

Once carried out the harvest, chestnuts are stowed inside the Metato, a place thought to ensure a particular drying thanks to stone walls and wood-burning fire that spreads warmth on the Lattice (a chestnut wood shelf). This procedure makes it possible to obtain high quality drying is transmitted to the flour.

Hand, the experience and passion of local companies, are the elements that contribute to get a flour appreciated in Tuscany.

Chestnut flour is then daughter of a refined processing of the raw material, which allows it to be used for the production of many desserts and dishes of absolute deliciousness. This is testified by the famous Necci, a mixture of water and flour stuffed with chocolate, cheese, or Tuscan salami, typical for this charming territory. It is also delicious Castagnaccio, a cake made with pine nuts, raisins and obviously this yummy flour.