Organic Chestnut, Cocoa and Rum Cream

We are on the slopes of Pratomagno, in one of the most beautiful areas of Tuscany, the farm develops with plots of land extending between 300 and 1300 metres of altitude, an ideal physical setting for creating a wide range of products, and that's how the Organic Chestnut, Cocoa and Rum Cream was born

Organic Chestnut, Cocoa and Rum Cream

On the Loro Ciuffenna plateau, close to the vineyards and olive groves, we grow the various Mediterranean species at 300 metres above sea level, while in the mountains we gather wild berries and chestnuts and a good part of the fruit we use for our jams. Over the years we have gained great experience in the field of organic farming and in the processing of farm produce. But our attention, beyond working the land, is also focused on the processing sector. From this idea a series of specialities typical of our region and our mountains were born, which at the same time show that distinctive exclusivity of recipes, combining flavours and tastes often forgotten. Our aim is to offer recipes that require long and careful processing and to make them available so that unique, traditional flavours can be enjoyed. Each of our products has a unique flavour. Prepared by following every step, with simple methods and genuine ingredients. We have a great desire that drives us every day to carry on 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, with chestnut wood fire; they are then shelled and selected one by one. Only chestnuts completely free of pericarp are used. They are revived with a first cooking in slightly 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, carried out in stainless steel containers. It consists of blending the various ingredients into the chestnut purée until the necessary density and sugar content are reached. The creams are then hot-packed into glass jars and sterilised. Pair it with ricotta, or mix it in to fill cakes or profiteroles