Chestnut Flour from Tuscany
The Giannetti Artisans Italian Chestnut Flour from Tuscany tells a wonderful story of the past. The chestnut tree has fed entire populations in the mountain regions of Italy. “The bread making tree” of areas like Garfagnana created work opportunities for many people thanks to its exceptional and versatile “fruits.”
Emigration phenomena and a progressive abandonment of these areas have contributed to a drastic reduction of the chestnut production. As a consequence, our flour is quite exclusive since it is not easy to find. Italian Chestnut Flour of Garfagnana can have a white color or a dark ivory color. Our remarkable flour has a sweet taste characterized by a light bittersweet aftertaste. It is important to realize that Chestnuts are carefully picked and selected. Henceforth, a “metato”(covered drying area/house) dries our delicious chestnuts for 40 days at a constant temperature of 86°F. See Metato.
Our producer stone grinds chestnuts once dried. Texture is fine to your palate.
Traditional recipes of Old World Garfagnana such as “Castagnaccio” are available for the correct use of our extraordinary Natural Tuscan Chestnut Flour on our recipe page.
Ingredients: 100% stone ground chestnuts. 1lb Pack, 2lb & 3lbs packs. (17.63 OZ per bag)
*Producer grinds chestnuts in its own machine in the same facility that also grinds spelt flour (wheat). Although grinding is done on separate machines, particles of spelt flour could be present within flour.
Janet (verified owner) –
This chestnut flour is what chestnut flour should be! Nutty and sweet bringing out the flavor of chestnuts. Very fresh. Its excellent., Enjoyed chestnut flour fritters with ricotta for brunch. I have recommended to friends from Tuscany and will purchase again. Looking forward to making gnocchi or tagliatelle with this chestnut flour. Served with walnut-cream sauce or pesto–delizioso!
Giuseppe Clemente –
Eccellente, ottima, makes a super castagnaccio, very good, just plain simple chestnuts, a piece of Tuscan flavor in my kitchen.
john cappelletti (verified owner) –
Made two versions of castagnaccio. The first was a simple traditional family recipe from Boviglio, a mountain town in the region where this flour is from. That had a smokier taste than I care for (though my wife liked it). The second recipe is from the book “Panetteria: Gennaro’s Italian Bakery” (https://www.amazon.com/gp/product/1566560179/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1). This, my wife and I liked very much. The additions of chocolate (I used mostly unsweet baker’s choc.), marsala, and a little more sugar nicely offset the smokiness. This version is pictured on the cover of the book.
I made chesnut flour brownies–so delicious! The best brownies ever. The recipe was from the gluten free baker