Farina di Castagne della Lunigiana

Traditionally produced in the Tuscan province of Massa Carrara, the flour of Castagne della Lunigiana is made from the local chestnut varieties of Bresciana, Carpanese, Fosetta, Marzolina, Moretta, Primaticcia, Rigola, Rossella and Rossola.

To make the flour, chestnuts are collected and placed in the so-called 'gradile', stone-walled smokehouses where they are dried over a slow smoldering fire of husks from the previous harvests. The fire is kept stoked for weeks until the nuts are completely dried, after which they are peeled and, finally, ground in millstones. Lunigiana chestnut flour is soft and velvety, almost talc-like in texture, and particularly sweet. It is an extremely versatile ingredient used in the preparation of various local delicacies one of which is definitely not to be missed: Castagnaccio, also called Badino or Pattona, a Tuscan chestnut cake with raisins, walnuts, pine nuts and rosemary.