Riserva MAB Appennino Tosco-Emiliano

The PDO chestnut flour of Lunigiana is marketed starting from the 15th of November every year. When it is brought to the market, the Chestnut flour of the Lunigiana must have the following requirements: maximum humidity of 8%; velvety to the touch and fine to the taste; particle size lower than or equal to 0.8 mm, the 80% of which lower than or equal to 0.3 mm; color ranging from white to ivory; sweet to the taste; total sugars content higher than 20%; scent of chestnuts, absence of any mold or stale smell.