{"id":5330,"date":"2021-11-09T15:09:13","date_gmt":"2021-11-09T14:09:13","guid":{"rendered":"https:\/\/www.visitvaldarno.com\/?p=5330"},"modified":"2021-11-09T15:49:02","modified_gmt":"2021-11-09T14:49:02","slug":"the-chestnut-flour-of-pratomagno","status":"publish","type":"post","link":"https:\/\/www.visitvaldarno.com\/en\/the-chestnut-flour-of-pratomagno\/","title":{"rendered":"The chestnut flour of  Pratomagno"},"content":{"rendered":"\n[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.26.7&#8243; locked=&#8221;off&#8221;][et_pb_row _builder_version=&#8221;3.26.7&#8243; custom_padding=&#8221;0px||0px||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.26.7&#8243;][et_pb_image src=&#8221;http:\/\/www.visitvaldarno.com\/wp-content\/uploads\/2020\/02\/farinacastagne.jpg&#8221; align=&#8221;center&#8221; _builder_version=&#8221;3.26.7&#8243; custom_margin=&#8221;-23px|||||&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.5.6&#8243; custom_margin=&#8221;0px|0px|0px|0px|false|false&#8221; custom_padding=&#8221;0px|0px|30px|0px|false|false&#8221; hover_enabled=&#8221;0&#8243;]<p><span style=\"font-weight: 400;\">For hundreds of years, <\/span><b>\u00a0staple food<\/b><span style=\"font-weight: 400;\"> of the inhabitants of Pratomagno and Casentino valley, the chestnut flour of pratomagno is a local product of ancient origins, dating back to more than five hundred years ago.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a past time, walking through the alleys of the villages at the foot of the majestic Pratomagno, you could be charmed by the autumn scent of the drying chestnuts. Scent that became more dense and consistent among <\/span><b>the water mills that were in the area of the Ciuffenna.<\/b><\/p>\n<p><span style=\"font-weight: 400;\">This flour is characterized by excellent organoleptic properties and a unique aroma due to the particular type of produce used, the particular method of cultivation and the process of drying with wood fire that makes these scents different from those obtained with the industrial drying.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This flour is unique because chestnuts undergo <\/span><b>a second roasting <\/b><span style=\"font-weight: 400;\">: thanks to this process \u00a0 not only are they drier and sweeter but also they take on <\/span><b>a toasted aroma<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Also, thanks to a careful grinding, still today in the old mills, you get a flour of delicate consistency, almost impalpable, hazel colored and unmistakably sweet tasted.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>For hundreds of years, \u00a0staple food of the inhabitants of Pratomagno and Casentino valley, the chestnut flour of pratomagno is a local product of ancient origins, dating back to more than five hundred years ago. In a past time, walking through the alleys of the villages at the foot of the majestic Pratomagno, you could [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":5366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[59],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The chestnut flour of Pratomagno &#8226; Visit Valdarno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.visitvaldarno.com\/en\/the-chestnut-flour-of-pratomagno\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The chestnut flour of Pratomagno &#8226; Visit Valdarno\" \/>\n<meta property=\"og:description\" content=\"For hundreds of years, \u00a0staple food of the inhabitants of Pratomagno and Casentino valley, the chestnut flour of pratomagno is a local product of ancient origins, dating back to more than five hundred years ago. 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