Chestnut and cacao spread made from Tuscan chestnuts that are cultivated on the slopes of the Mount Amiata and produced in La Castagna Leopoldina’s artisan workshop.

Carefully selected chestnuts are peeled and broken and then they are slowly cooked. They simmer with sugar and bitter cocoa at a controlled temperature. Given the amount of chestnuts used for this spread, the use of gelling agents or thickeners is not required. The result is a truly unique flavour and an extra soft consistency.

The chestnut and cacao spread tastes exceptional as biscuit filling, eating it by the spoonful, as the topping of creamy desserts and yoghurts or as the ingredient of traditional pastries.

La Castagna Leopoldina’s chestnut and bitter cocoa spread does not contain gluten and is suitable for a vegan diet.