Organic Chestnut Cream

We are on the slopes of the Pratomagno, in one of the most beautiful areas of Tuscany, the farm develops with plots of land ranging between 300 and 1300 metres in altitude, an ideal physical setting for creating a wide range of products, and this is how the Organic Chestnut Cream came to be

Organic Chestnut 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 organic farming and in the processing of agricultural products. But our attention, besides working the land, is also focused on the processing sector. From this idea a series of specialities typical of our region and our mountains was born, which at the same time feature that distinctive exclusivity of recipes that combine 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 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. With a fire of chestnut wood; they are then shelled and selected one by one. Only chestnuts completely free of pericarp are used. They are regenerated with an initial 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, which takes place in stainless steel containers. It consists of blending the various ingredients with the chestnut purée until the necessary density and sugar level are reached. The creams are then hot-jarred into glass containers and sterilised.

• Diluted with milk or liquid cream they can be used on ice cream, panna cotta or desserts. Ideal for filling crêpes