Chestnut flour

To understand the importance of chestnut flour in the history of many Italian mountainous and alpine regions, we must understand how in many of these areas it was very difficult - if not impossible - to grow wheat: in these areas of our country, therefore, chestnut flour of chestnuts has become an essential resource for preparing many specialties, starting from the inevitable polenta, passing through pasta, bread and desserts. The chestnut flour was obtained through a complex process, the first phase of which consisted in drying the chestnuts, through cooking: generally, about a month passed to conclude this phase: then, they proceeded to grind them, through a two-stone system.