Chestnut and Neccio Flour DOP

Chestnut trees are a magnificent tree found all over the Apuane and Appennini mountains and have had a fundamental role in the rural economy and dietary habits of the mountain dwellers. The Neccio Flour, as it is called in Garfagnana, which comes from grinding with stone wheels dried chestnut fruits has been awarded from the European Union the Denominazione di Origine Protetta title. Neccio Flour is the base for castagnaccio, one of the most typical cake of the Italian popular tradition. Necci, instead, are small pancakes made of Neccio Flour, milk and water and cooked on hot iron dishes and eaten with ricotta or other fresh cheese.
At Il Corniolo and in the surrounding woods you can find in the fall plentiful chestnut fruit.