La Fenice's chestnut grove is considered a family "treasure": from father to son, the tradition has been preserved whole and intact by carrying on hand-picking and hand-selection, all within a truly unspoiled, absolutely natural environment that could be called a genuine woodland. Once the chestnuts have been dried using the traditional method, they are hand-selected to guarantee the truly high quality of the finished product, which is free from bruising damage and has a bright, glossy shell. The chestnut is an excellence that was championed by the Medici family. The most prized cultivars grow in the area stretching from Falterona to Firenzuola. Even today, the flour is made using the traditional method: the chestnuts are dried for 45 days on wicker racks over a continuously fed chestnut-wood fire, followed by hand-sorting and slow milling to prevent overheating. All the products are compelling: the spreadable creams have intense, authentic flavours with a high percentage of fruit inside, the biscuits are excellent in every variety, made with flours from ancient grains and chestnuts. The chocolate made with chestnut flour was a true discovery. Also worth trying are the flour and dried chestnuts, which can be used in both sweet and savoury pairings and are all delicious to savour. For the future, the company has numerous projects in store, such as pasta and beer, all made with chestnuts.