Emilia Romagna

Chestnut flour


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Delicate smoked flavour

Ideal for coeliacs and gluten-intolerant people

Made from the typical chestnut of the Alta Valle del Reno


Chestnut flour is prepared by the Associazione dei Castanicoltori dell'Alta Valle del Reno, the second largest Slow Food association in Italy, which works to recover the ancient local chestnut varieties.

The chestnuts are dried using the ancient method of fire on the ground for about 40 days in traditional drying rooms and then finely stone ground. Usually chestnut flour is also called 'sweet flour', but it is very versatile in the kitchen for both savoury and sweet recipes: from pancakes, tacos and cakes to pasta and béchamel, it will give an original flavour to your dishes.

Recipe for a classic cake with chestnut flour.
- 300gr of chestnut flour,
- 200gr of sugar, - 3 eggs,
- 1 glass of milk,
- 1/2 glass of olive oil,
- grated orange peel.

Mix the ingredients together until a homogeneous mixture is obtained. Put the mixture into a buttered cake tin. Place in a preheated oven at 170°. When the cake reaches the perfect golden colour on the surface, turn off the oven and let the cake cool down. Excellent to garnish with a dusting of icing sugar or a rum glaze.

Castagnaccio with pine nuts and sultanas recipe: typical sweet of the Emilian tradition.
- 400gr chestnut flour,
- 900ml water,
- 3 tablespoons of sugar,
- 2 spoons of sultanas,
- 2 tablespoons pine nuts,
- Rosemary,
- breadcrumbs,
- olive oil.

Soak the sultanas in water. Pour the flour into a bowl with the oil, sugar and a pinch of salt. Add the water until the mixture is smooth. Butter a bowl, sprinkle the bottom with breadcrumbs and pour in the mixture. Add the sultanas, pine nuts and chopped rosemary. Bake in the oven for 50 minutes at 200 degrees. The castagnaccio is excellent with Vin Santo or Aleatico dell'Elba.

Since it is gluten-free, it should not be missing from the pantry of people with celiac disease or those who suffer from gluten intolerance.

Click here to find out more about delivery costs, times, more shipping info and how we ship in summertime.

We prepare the order in 24-48 hours and shipping to Europe usually takes 2 or 3 days.

Our priority is to pack and ship the products safely. All the different types of cheese are vacuum sealed and we use dry ice and cool bags to keep the products fresh and their quality intact.

Wine and all bottles in general are shipped in inflatable bags, designed to protect them throughout their journey. Please note that all packaging can be easily reused.

Watch the video of how we pack and ship 

100% chestnuts from the Alta Valle del Reno.

Techical sheet

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