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Chestnuts
For centuries chestnut flour has been a principal source of nourishment for mountain-dwellers. The vast number of chestnut trees in the Valdinievole, too, have made this product an extraordinary ingredient in simple cuisine. Energetic, healthy, intensely flavored, the sweet chestnut flour from the Valdinievole hills takes us back in time and proposes some simple but exquisite winter dishes from days gone by: necci (chestnut pancakes) and castagnaccio (chestnut cake). They owe their uniqueness to the genuine working methods that have remained unvaried since the most remote of days. “Necci” could be called the fast food of our grandparents. They are prepared using special metal griddles called “testi” and cooked over the embers of the kitchen hearth, preferably served with ricotta and rolled up in chestnut leaves. “Castagnaccio” is a rustic cake whose distinct flavor not only derives from the deliciously sweet flour, its main ingredient, but also from the use of the finest raw materials, such as local olive oil.
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