The Garfagnana Neccio Flour is a Protected Origin Designation (DOP) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the production regulations of the Tuscany region.

Features

The Garfagnana Neccio Flour has a color that ranges from white to dark ivory and fine texture to the touch.
The sweet taste is characterized by a slight bitter taste.
The scent is typical of chestnuts.

Cultivation

Chestnuts are generally harvested in October and November.

Once harvested, chestnuts are dried in traditional structures called “metates”, over a low heat and with the exclusive use of chestnut wood.
The fruits are fed into the “meta” in such quantities as to form a layer of 20 to 90 cm so that the moisture can evaporate.
After about 40 days, the chestnuts are peeled with traditional beaters machines.
Then ventilate by machine or with traditional techniques and reviewed by hand to eliminate the unclean parts.
The mills then transform the dried chestnuts into flour by stone grinders, with the limit of 5 q per day per grind to avoid heating due to a high processing speed.