PASTA, BREAD AND FLOUR: PASTA, PANE E FARINA
NECCIO CHESTNUT FLOUR FROM GARFAGNANA
Italian Name: Farina di Neccio della GarfagnanaClassification: PDO
Production Area: The area of Garfagnana, Tuscany
The flour is made by the drying and milling of chestnuts. The color can range from white to ivory. It has a sweet flavor due to the particular terroir of the Tuscany region from where it is produced.
SPELT FROM GARFAGNANA
Name of the product: Farro della GarfagnanaClassification: PGI
Production Area: The area of Garfagnana, Tuscany
Spelt is a typical product and continues to be grown out of local tradition. Its production cycle is strictly connected with the four seasons. For a good harvest, the sowing time is in autumn and the harvest time is in the following summer. It is used in traditional dishes such as soups or pies, and it can replace rice or pasta.
CHESTNUT FLOUR FROM LUNIGIANA
Italian Name: Farina di Castagne della Lunigiana
Classification: PDO
Production Area: The area of Lunigiana, Tuscany
The chestnut harvest takes place between September 29th (traditional start date of the collection at the feast of St. Michael) and the end of October. The chestnuts are dried in a "gradile" which is a stone structure made of lime and sand. The building is a two-story, rectangular or square shape and the floor is built with sandstone slabs. Farina di Castagne varies from white to ivory in color and is sweet with a distinctive chestnut fragrance. It is distinguished by being velvety to the touch and subtle on the palate. Chestnut flour has great versatility in the kitchen.
