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properties and uses in the kitchen


The chestnuts they are typical of the autumn season and can be done consume in different ways. One of the most versatile is in the form of farina.

What is chestnut flour

Also known as sweet flourthe chestnut one is one flour obtained by drying and finely grinding chestnuts and it has an immediately recognizable flavor because it is sweet but quite delicate and never excessive.

His caloric intake It's highand for this very reason in the past it was used as a source of sustenance for many people.

Today it is usually banned for those who follow a low-calorie diet or for people with diabetes, also because its primary use is as a base for desserts, especially of the popular tradition such as castagnaccio.

Gluten-freeHowever, it is suitable for the diet of intolerants and celiacs and for those who usually have a delicate stomach, given that it is extremely digestible.

How it is produced

The production of flour chestnut flour is a process that consists of different steps.

Usually the fruit harvesting it happens in the month of October or the last days of September and after this moment the chestnuts come removed from their wrappings and placed in large jute bales ready for drying.

The procedure for obtaining chestnut flour is very similar to that necessary for almond or chickpea flour and requires that each fruit be ground and dried for about 30-40 daysso as to completely eliminate the humidity and make it completely dehydrated.

Subsequently chestnuts are subjected to beating, roasting and grinding. In fact, these are the last steps necessary to obtain the flour, whose consistency And fluffy and almost impalpable and the color ranges from light hazelnut to ivorydepending on the degree of refinement.

In addition to this classic version which is the most widespread, there are some variations made with more techniques artisanal which keep the flour less refined and give it a light smoky aftertaste, given that the chestnuts are roasted before grinding.

Nutritional values โ€‹โ€‹of chestnut flour

Chestnut flour is a rather caloric food. 100 grams of product, in fact, correspond to approximately 343 Kcal.

These are the other nutritional valuesalways per 100 grams.

Properties of chestnut flour

Despite the high caloric level, the composition of chestnut flour makes the introduction of recipes based on this element into one's diet quite healthy.

So many in fact his propertystarting from the large fiber content, which is essential for regulate the bacterial flora and promote intestinal regularity.

Also the immune system benefits from the consumption of chestnut flour, given the high presence of proteins, lipids, vitamin C and group B; as well as the cardiovascular one being low in cholesterol and rich in mineral salts, the latter also essential for regulate mood, ensure health and counteract tiredness and irritability

Finally, iron and folic acid are very useful for fight anemia and support pregnant women.

The many uses in the kitchen of chestnut flour

Chestnut flour due to its sweetish taste is often associated with desserts and especially chestnuttypical Tuscan cake.

However they exist many other ways to use this element in the kitchen. Its undoubtedly characteristic flavour, in fact, can be used to give new nuances of flavor to more classic dishes such as fresh homemade pasta, autumnal soups or bread. Also excellent as base for polentareplacing the classic corn flour.

Returning to desserts however, stopping at castagnaccio could be a reductive way of using chestnut flour. Since its consistency is very similar to that of durum wheat flour, it can be used to make cakes, pancakes, muffins, biscuits, plumcakes and much more, also taking advantage of the advantage that it is a gluten free element and therefore extremely versatile.

Where to buy it and how to recognize its quality

Chestnut flour is a basic ingredient of some local Italian culinary traditions It is not always easy to purchase it. In large supermarket chains you can find some versions but if you want to taste the most authentic chestnut flour the advice is to stock up on some local dealers in the Apennines area.

To distinguish a good chestnut flour from a poor one, it is essential to know the characteristics it should have. If it is too dark or with a taste tending towards bitter, it is better to leave it alone, while if you are faced with a sweet grain and a delicate color tending towards light beige, you are about to purchase a good product.

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