We are on the slopes of Pratomagno, in one of the most beautiful areas of the Tuscany , the company develops with plots of land that develop between 300 and 1300 meters above sea level, an ideal physical situation to create a wide range of products, this is how the company was born Organic chestnut honey and almond cream
Organic chestnut honey and almond cream
on the Loro Ciuffenna plateau near the vines and olive trees, we grow different Mediterranean species at 300 metres above sea level, while in the mountains we collect berries and chestnuts and a good part of the fruit we use for our jams.
We have acquired a great deal over the years experience in the field of organic agriculture and in the processing of agricultural products. But our attention beyond the cultivation of the land, is addressed to the processing sector. From this idea were born series of specialty typical of our region and our mountains, but at the same time they present that characteristic exclusivity of recipes that combine often forgotten tastes and flavors. Our intent is to offer recipes that require long and accurate processing and make them available so you can savor unique and traditional flavours. Each of our products has a unique flavor. Prepared following each phase, with simplicity of methods and ingredients genuine.
We have a great desire that makes us carry forward our project every day: to leave our children a world that takes on better than in the past at the rediscovery of our roots!
This cream is made only with chestnuts from the company's chestnut groves agricultural. Dried in the characteristic Pratomagno dryers, with fire of chestnut wood. They are then shelled and selected one by one. Chestnuts completely devoid of pericarp are used. Regenerated with an initial cooking in slightly salted water, where they regain the weight lost during drying. They are then “cutterized”, thus acquiring a creamy consistency. At this point the actual cooking begins. This takes place in stainless steel containers. It consists of mixing the various ingredients with the chestnut puree until the necessary density and sugar content are reached. The creams are thennpotted hot in glass containers and sterilized.
