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Casa Vacanze

Gastronomia

CHESTNUT FLOUR

The tradition of chestnut flour or "chestnut flour", born in Garfagnana traditionally consumed as polenta, but not only! The flour, dissolved in water and cooked over the fire between two metal plates, gave the Necci that go well with cheese or salami. Mixed with water, nuts, orange peel, olive oil and baked in the oven gave the famous CASTAGNACCIO.

Farina