Chestnut flour made from Tuscan chestnuts that are cultivated on the slopes of the Mount Amiata and produced in La Castagna Leopoldina’s artisan workshop.
Chestnut flour is made by slowly drying chestnuts out by smoking. Only small chestnuts, which are selected by hand, are used to make the flour.
Milling takes places in an old stone mill. The resulting flour is flavourful, healthy and has a signature ivory colour. Once it is milled, chestnut flour is kept under vacuum, to preserve its aroma.
Chestnut flour is ideal to make pastries, cakes and fresh pasta.
NB: All given information about products on sale complies with the manufacturer's information.