Farina di Castagne della Lunigiana DOP is a chestnut flour produced by Montagna Verde in Apella, in the Tuscan region of Lunigiana.

The chestnuts are harvested in autumn and slowly dried for at least 25 days in a traditional stone drying house, known as a gradile, over a chestnut-wood fire. Their shells and any impurities are then removed before the chestnuts are ground in traditional stone mills. Slow milling helps preserve the flour’s fine, velvety texture.

The flour ranges from white to ivory in colour, with a pronounced chestnut aroma and a naturally sweet flavour. In Lunigiana, it is used to make castagnaccio, fritters, sweet polenta and traditional pattone - chestnut-flour cakes cooked in chestnut leaves.