Chestnut flour from Lunigiana DOP
Chestnut flour from Lunigiana DOP Chestnut flour from Lunigiana DOP To write that the chestnuts were two-thirds of the bread of Lunigiana had already been, in the fifteenth century, the spice-maker of Bagnone Giovanni Antonio da Faye, but the same thing could have been repeated until the middle of the last century when was the chestnut flour to feed, thousands of displaced people in the mountain villages in time of war. In 1388, we found the chestnuts protagonists of the dinner on the eve di Natale in that of Publica di Fosdinovo: "we finally ate pizzelle chestnuts mostly from the Rupignano forest, or collected elsewhere ..." For the Lunigianesi, possessing a chestnut grove was indispensable: the Marquis Anton Giulio Brignole Sale was aware of this when, in the second half of the eighteenth century, asking the famous cartographer Matteo Vinzoni to reorganize the map of his fief of Groppoli, he recommended that he always assign to each a portion of chestnut grove.
