Parco Naturale Regionale dell'Aveto

Production area:
Val Graveglia and Valle Sturla

Curiosities: this kind of dark bread has been named Pan Martìn probably from St Martin Day, on 11th November, when chestnut flour used to be ready. Chestnuts, dried and beaten, used to reach the mill on the back of the donkey. Usually the mill was situated between the gorges of a torrent, in order to better exploit the strength of the water necessary to move the wheel. The miller was usually paid with a part of the flour obtained, while the rest was brought home, where it was carefully preserved in sacks and in the so-called bancà (cupboard).

Product features: bread with the characteristic dark color and the slightly sweet aroma given to the presence of chestnut flour in the dough.