Giannetti Artisans Italian Chestnut Flour From Tuscany Carries A Rich History. The Chestnut Tree Has Supported Entire Populations In The Mountainous Regions Of Italy Being Known As The Bread-Making Tree In Areas Like Garfagnana. This Tree Has Provided Work Opportunities For Many Due To Its Exceptional And Versatile Fruits.

Unfortunately Emigration And The Progressive Abandonment Of These Areas Have Led To A Significant Decline In Chestnut Production. As A Result Our Flour Is Quite Unique And Not Easy To Find. Italian Chestnut Flour From Garfagnana Can Vary In Color From White To Dark Off-White. Our Unique Flour Has A Sweet Flavor With A Light Bittersweet Aftertaste.

We Take Pride In Offering This Special Chestnut Flour As The Chestnuts Are Dried In A Stone Chamber Rather Than In An Industrial Oven. Primarily Sourced From The Tuscan Apennines The Chestnuts Are Carefully Picked And Selected. They Are Then Dried In A Metato (A Covered Stone House) For Over 40 Days At A Constant Temperature Of 86F.

This Process Gives Our Italian Chestnut Flour Its Sweet Nutty And Smoky Flavor. Our Producer Stone-Grinds The Chestnuts After They Have Been Dried Resulting In A Fine Texture That Is Pleasing To The Palate. Traditional Recipes From Old World Garfagnana Such As Castagnaccio Can Be Found On Our Recipe Page For The Proper Use Of Our Extraordinary Natural Tuscan Chestnut Flour.