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: https://it.wikipedia.org/wiki/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 in the recipe page of our website. Check it out!
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.