Parco Naturale Regionale dell'Aveto

Production area:
Val Graveglia, Valle Sturla, and Val d'Aveto

Chestnut flour, also called sweet flour, is the product obtained after drying up and milling chestnuts. It is characterized by a hazelnut color and a sweet taste. It is mainly produced in mountain areas from 450m to 900m, where the domestic chestnut tree grows. Given its high caloric content, it represented in the past an essential source of subsistence for the whole area of the Ligurian Apennines.
With chestnut flour it is possible to prepare castagnaccio cake or the so-called patuna, puta (made with mashed chestnuts and cold milk) and pan martin.