Flour of Chestnuts and marrons

First to produce the flour let the chestnut and marrons to dry, operations traditionally performed in special buildings called precisely dryers arranged over 2 floors, on the top floor are stored the chestnuts or marrons, while the ground floor is a fire burning . Hot air is filtered through the wooden floor to get the fruits and dried them, to conclude the process is needed to keep the fire on for at least 2 to 3 days.

The marrons or chestnuts flour is a fundamental element in the diets of people in the mountains and is now the base of the rural traditional Italian cuisine, as well as the polenta that provide much energy being very important in the diet at mountain.


1/2 kg Chestnuts flour

1 lt of water

a pinch of salt


Pour water into the flour slowly, stirring continuously to avoid forming lumps. Let stand about half an hour.

It may be accompanied with bacon, cream, or even a fried egg.

The typical desert product of the marrons or chestnuts undoubtedly is castagnaccio, which is a small cake, dark, very consistent. It is perhaps the most expertise allows us to delight the "taste of chestnuts".


200 gr Chestnuts flour

5 tablespoons olive oil

30 cl fresh water a pinch of salt

a handful of pinole

a handful of raisins (soaked in place before using)


Add in the chestnuts flour the salt and the olive oil, gradually integrating water, stirring to obtain a smooth mass

Pour the mixture into a mold under and over at least 26 cm (the best is that of copper). Sprinkle the surface with pine nuts and raisins, sprinkle with the remaining olive oil. Place the castagnaccio in the oven at 220 degrees until the color turns brown and the crust forming cracks. At this point remove from the oven.

You can enjoy it hot or cold, alone or together with riccotta, cream or sweet cheese.