Description
Italian Chestnut Flour from Tuscany
Giannetti Artisans Italian Chestnut Flour from Tuscany carries a rich history. The chestnut tree has supported entire populations in the mountainous regions of Italy, being known as “the bread-making tree” in areas like Garfagnana. This tree has provided work opportunities for many due to its exceptional and versatile “fruits.”
Unfortunately, emigration and the progressive abandonment of these areas have led to a significant decline in chestnut production. As a result, our flour is quite exclusive and not easy to find. Italian Chestnut Flour from Garfagnana can vary in color from white to dark ivory. Our unique flour has a sweet flavor with a light, bittersweet aftertaste. We take pride in offering this special chestnut flour, as the chestnuts are dried in a stone chamber rather than in an industrial oven. Primarily sourced from the Tuscan Apennines, the chestnuts are carefully picked and selected. They are then dried in a “metato” (a covered stone house) for over 40 days at a constant temperature of 86°F.
This process gives our Italian chestnut flour its sweet, nutty, and smoky flavor. Our producer stone-grinds the chestnuts after they have been dried, resulting in a fine texture that is pleasing to the palate.
Traditional recipes from Old World Garfagnana, such as “Castagnaccio,” can be found on our recipe page for the proper use of our extraordinary Natural Tuscan Chestnut Flour.
Ingredients: 100% stone-ground chestnuts. Available in 1lb, 2lb, and 3lb packs (17.63 oz per bag).
*Please note that the producer grinds chestnuts in its own machine, which is located in the same facility that also processes spelt flour (wheat). Although grinding is done on separate machines, there may be traces of spelt flour present in the chestnut 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.
Sabrina (verified owner) –
I purchase this flour as a Christmas gift every year for my Mom who was originally from Italy. She loves chestnuts and says there is nothing better than this flour.
Paulo Serpa (verified owner) –
Excelente chestnuts flour!
Julie (verified owner) –
Sweet and smoky! Delicious castagnaccio and necci. Am ordering more!