Tuscany now has 22 DOP

Tuscany now has 22 DOP

Is chestnut flour della Lunigiana DOP product of the Region 22mo registered by the European Commission. Per le imprese del settore a breakthrough: typical raw materials will be preserved by competition from foreign productions

Brown heritage colo toscano has received in recent days the Fifth Community protection: to be protected by the designation of origin ora sono la Farina di Neccio della Garfagnana, Marrone del Mugello PGI, Marrone di Caprese Michelangelo PDO and the Amiata PGI chestnuts. This is internationally recognized and protected product quality obtained with difficulty by all stakeholders.

The characteristics that have given rise to the European Commission's approval of the chestnut flour of Lunigiana are as follows: it is a sweet flour produced exclusively from the processing of chestnuts from trees of the ancient species Castanea sativa, which grows only on a particular territory (Brescia, Carpanese, Rossola). These chestnuts must be collected only between 29 September and 15 December, after which are left dry in low heat gradili for 15 days. They are then cleaned from the outer husk and then tossed by hand to eliminate impure parts. Finally, traditional windmills are milled into stone. In these mills may not be ground more than 5 tons of dried chestnuts a day (otherwise the stone gets hot and the flour loses its valuable feature, the "boralcatura").

This is the process that will follow entrepreneurs and entrepreneurs in the sector for its chestnut flour complies with the requirements for obtaining the PDO.

Just as a result of this procedure, the chestnut flour of Lunigiana is velvety to the touch and finish on the palate with these specific characteristics:

-particle size less than or equal to 0.8 mm, of which at least 80% less than or equal to 0.3 mm;

-sweet on the palate with content in total sugars not less than 20%;

-with characteristic aroma of chestnuts without smell of mold and staleness;

-variable color from white to ivory;

-maximum humidity of 8%.

The entire chain is naturally subject to control.

With this flour can create a number of dishes, including the bread said pattona or marocca, these muffins pancakes called cian, fritei or padleti, like lasagna lasagna bastarda.

Entrepreneurs and business owners can apply for information to the Organizing Committee chestnut flour della Lunigiana PDO that deals with enhancing the product through a local network of outlets: email: farinalunigiana@libero.it