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.
The envoys of the Grand Dukes of Tuscany complained about the excessive attachment of the Lunigans to the chestnut grove: according to them, the peasants of Lunigiana were so lazy that even on the plain they preferred to keep the chestnut grove, which required little work, rather than clearing and growing cereals.
....You will have understood: in these valleys, the chestnut is inextricably linked to culture, but not only to food culture.
In Lunigiana children are not "born under a cabbage", but they are found in the hollow trunk of a chestnut tree and even the Madonna, in that of Podenzana, appears on a chestnut tree, whose remains are still preserved, walled up in the altar. With this centuries-old history behind it, the cultivation of chestnut grove could only select carefully selected varieties for the production of quality flour.
The flour has a very fine consistency on the palate, with an ivory colour and is appreciated for the characteristic sweet taste, for the perfume and the intense and persistent aroma, which we also find after cooking.
At the base of this excellent flour, there are precious varieties of chestnuts, renowned for their valuable organoleptic characteristics, but also the ancient processing technique, which involves drying in the typical steps constantly fed with exclusive use of chestnut wood and the milling done with traditional stone mills in water-fed mills.
For the centuries-old tradition of cultivation of chestnut groves, for the ancient processing techniques refined over time and for its extraordinary quality, the chestnut flour of Lunigiana has obtained the European product recognition "with a protected designation of origin" DOP "DOY. Chestnut flour" lends itself to a surprising versatility in the kitchen, always preserving unmistakable aromas and flavours, whether it is used to smooth tagliatelle and lasagna, or to knead pancakes and castagnaccio, or to make it a surprising bread.
The chestnut flour of Lunigiana is found in the best food shops, or directly at the Antico Mulino Rossi in Fivizzano (MS).
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.
The envoys of the Grand Dukes of Tuscany complained about the excessive attachment of the Lunigans to the chestnut grove: according to them, the peasants of Lunigiana were so lazy that even on the plain they preferred to keep the chestnut grove, which required little work, rather than clearing and growing cereals.
....You will have understood: in these valleys, the chestnut is inextricably linked to culture, but not only to food culture.
In Lunigiana children are not "born under a cabbage", but they are found in the hollow trunk of a chestnut tree and even the Madonna, in that of Podenzana, appears on a chestnut tree, whose remains are still preserved, walled up in the altar. With this centuries-old history behind it, the cultivation of chestnut grove could only select carefully selected varieties for the production of quality flour.
The flour has a very fine consistency on the palate, with an ivory colour and is appreciated for the characteristic sweet taste, for the perfume and the intense and persistent aroma, which we also find after cooking.
At the base of this excellent flour, there are precious varieties of chestnuts, renowned for their valuable organoleptic characteristics, but also the ancient processing technique, which involves drying in the typical steps constantly fed with exclusive use of chestnut wood and the milling done with traditional stone mills in water-fed mills.
For the centuries-old tradition of cultivation of chestnut groves, for the ancient processing techniques refined over time and for its extraordinary quality, the chestnut flour of Lunigiana has obtained the European product recognition "with a protected designation of origin" DOP "DOY. Chestnut flour" lends itself to a surprising versatility in the kitchen, always preserving unmistakable aromas and flavours, whether it is used to smooth tagliatelle and lasagna, or to knead pancakes and castagnaccio, or to make it a surprising bread.
The chestnut flour of Lunigiana is found in the best food shops, or directly at the Antico Mulino Rossi in Fivizzano (MS).
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