Pale, sweet, gluten-free flour milled from dried sweet chestnuts. A cornerstone of the mountain baking of Tuscany, Corsica and the Apennines, where wheat was historically scarce.
Where it comes from
Tuscany and the Apennine mountains, Italy
In the kitchen
Used gluten-free for castagnaccio, necci crepes and sweet flatbreads; contributes natural sweetness and a chestnut aroma.