BIO Chestnut and Orange Cream

We are on the slopes of Pratomagno, in one of the most beautiful areas of Tuscany, the farm develops across plots of land spanning between 300 and 1300 metres above sea level, an ideal physical setting for creating a wide range of products, and this is how the BIO Chestnut and Orange Cream was born

BIO Chestnut and Orange Cream

on the Loro Ciuffenna plateau, near the vines and olive trees, we grow the various Mediterranean species at 300 metres above sea level, while in the mountains we gather wild berries and chestnuts and much of the fruit we use for our preserves. Over the years we have gained great experience in the field of organic farming and in processing agricultural produce. But our attention, beyond working the land, is also focused on the processing side. From this idea a series of specialities typical of our region and our mountains was born, which at the same time have that distinctive exclusivity of recipes combining tastes and flavours that are often forgotten. Our aim is to offer recipes that require long, careful preparation and to make them available so unique, traditional flavours can be enjoyed. Each of our products has a unique flavour. Prepared following every step, with simple methods and genuine ingredients. We have a great desire that drives us every day to carry forward our project: to leave our children a world that takes the best from the past in the rediscovery of our roots! This cream is made only with chestnuts from the farm's own chestnut groves. Dried in the characteristic Pratomagno drying kilns, over a chestnut wood fire. They are then shelled and selected one by one. Only chestnuts completely free of pericarp are used. They are regenerated with a first cooking in lightly salted water, where they regain the weight lost during drying. They are then "cuttered", thus acquiring a creamy consistency. At this point the actual cooking begins. This takes place in stainless steel containers. It consists of blending the various ingredients with the chestnut purée until the required density and sugar content are reached. The creams are then hot-packed into glass jars and sterilised.