Flour of Neccio of Garfagnana DOP

This is a product known for its quality in the Garfagnana. It is the most important method of preserving the production of chestnuts cultivated in the valley at the end of the seventh and eighth centuries AD. The production starts in the chestnut grove.

After the nuts are gathered they are taken to a metato, a stone building which is used to dry the chestnuts. After a slow drying, (not less than 40 days) the chestnuts are sorted and taken to a mill where they are turned into chestnut flour, (Farina di Neccio) DOP signifies a mark of quality guaranteeing the product came from a protected area.

The flour is used to make chestnut polenta, chestnut crepes, chestnut cake and fritters. Lately there have been innovations using chestnut flour as an ingredient in first courses and main courses. Chestnut flour does not contain gluten and is ideal for coeliacs.