Garfagnana Neccio DOP Flour
DOP Chestnut Flour is the basis of many of our traditional dishes, along with the famous Garfagnana Farro. Its sweet flavor, with a slight bitter note, is obtained by grinding chestnuts in stone mills after careful drying. An ingredient that embodies the history and authentic flavors of Garfagnana.
Manafregoli of Garfagnana
Manafregoli, also known as magnifregoli, manifregoli, or brigiaglioli, are a typical peasant dish from Garfagnana, made with chestnut flour. This ancient recipe is a symbol of the simple, yet nutritious, rural cuisine that is still widespread in our region today.
Chestnut cake
Castagnaccio is a quintessential autumn dessert, made with chestnut flour, water, extra virgin olive oil, pine nuts, and raisins, and baked in the oven. A rustic yet delicious dessert, it perfectly represents the traditional flavors of Garfagnana.
Tuscan necci with ricotta
Tuscan Necci with ricotta are a simple yet traditional dessert. This Tuscan specialty, made with chestnut flour and fresh ricotta, is a dessert worth remembering and savoring.
Chestnut flour cake
Chestnut Flour Cake is a simple dessert, perfect for breakfast. With its delicate chestnut and cocoa flavor, dusted with powdered sugar, it offers a genuine and inviting taste that evokes the aromas of tradition.
Pasimata
Pasimata is the quintessential Easter cake, typical throughout Tuscany. Soft and flavorful, it's a recipe passed down from generation to generation, tied to ancient holidays and traditions.
Marocca of Casola
Marocca di Casola is a traditional bread made with chestnut flour, typical of the Lunigiana area. This ancient bread has a unique flavor and soft texture, and is a symbol of peasant and humble cuisine.