Organic chestnut cream with honey and almonds

We are on the slopes ofPratomagno, in one of the most beautiful areas ofTuscany, 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, this is how the Organic chestnut cream with honey and almonds was born

Organic chestnut cream with honey and almonds

on the Loro Ciuffenna plateau near the vines and olive trees, we grow various Mediterranean species at 300 metres above sea level, while in the mountains we gather forest fruits 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 the processing of agricultural products. But our attention, beyondfarming the land, is also focused on the processing sector. From this idea a series ofspecialities typical of our region and our mountains were born, which at the same time have that distinctive exclusivity of recipes, combiningflavours and tastes that are often forgotten. Our aim is to offer recipes that require long and careful processing and make them available so that unique and traditional flavours can be enjoyed. Each of our products has a unique flavour. Prepared by following every step, with simple methods andgenuine ingredients. We have a great desire that drives us every day to carry forward our project: to leave our children a world that takes thebest from the past in arediscovery of our roots! This cream is made only with chestnuts from the farm's own chestnut groves. Dried in the characteristic drying houses of the Pratomagno, using chestnut wood fire. 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. This takes place in stainless steel containers. It consists of blending the various ingredients into the chestnut purée until the required density and sugar content are reached. The creams are then hot-packed into glass jars and sterilised.