Translation of "Kastanienmehl" in English

In Corsica, beignets made with chestnut flour (Beignets de farine de châtaigne) are known as fritelli.

One of the typical products is the chestnut flour.

Mix the chestnut flour, white flour, oil, water and salt.

Preparation: boil some water with salt, slowly pour the chestnut flour.

The Fiascia, a cake made of chestnut flour with a slightly sweet taste, is a typical delicacy of the upper Maggia valley.

But, the most famous would be the "Pulenta", a mash from chestnut powder and water.

One can not however exclude the fact that chestnut flour has also been used to make bread.

Specialties include chestnut flower gnocchi, herb ravioli, mushrooms, and corn flour cakes.

We add other high quality ingredients such as millet, quinoa, sorghum, buckwheat or chestnut flour.

In the farm we produce agreement chestnuts, chestnut flour, potatoes and berries of the underbrush.

Also, the water mills in the valley are no longer in operation, so chestnut flour is now produced outside the valley.

You can choose among the following main dishes: lasagne 'meschie' (fresh pasta prepared with chestnut and white flour, pulled, boiled in milk and served with meat sauce or olive oil and parmesan),

In addition, the Garfagana is famous for various special products such as the Formenton Otto File, a type of maize produced and worked in this area, the chestnut flour, the honey Garfagnana, the Garfagnana pecorino and Biroldo of Garfagnana, a type of sausage.

We ate the ravioli made by hand with chestnut flour and hazelnuts, a soft tenderloin with Chianti, all in an atmosphere by candlelight.

From milk to cheese, bread baked in a wood-fired oven to deli meats made from pigs raised on the farm and fed with genuine products, from chestnut flour DOP honey and summer the famed Boletus mushroom chestnut.

Right to transfer you back in time, if company offers an interesting trail to discover the traditional production of chestnut flour that leads through chestnut woods to an ancient metato where they were dried chestnuts.

In Garfagnana, chestnut flour or as it is called “neccio” flour, has substituted and been integrated to wheat flour in the preparation of bread, pastries and polenta for centuries.

Sift the chestnut flour into a large bowl, then add the milk, stirring until a thick cream, soft and smooth, that pour slowly into the egg mixture and cocoa combining it gently, stirring from the bottom upwards.

Are a type of dumpling typical of Recco, in the Near East, but preparations without using potato flour, and sometimes with the addition of chestnut flour.

Also in this area we find the DOP neccio flour from Garfagnana and the DOP chestnut flour in Lunigiana.

Today, sweet chestnut rice, bread with sweet chestnut flour as an ingredient or the famous sweet chestnut hearts - a mixture of chocolate, cream and chestnut purée - belong to autumn like the grape harvest and the colourful forest.

In the whole Park territory, fine qualities of honey, jam, chestnuts, corn (and relative flours), liquors are produced.

It is possible to purchase typical local products such as spelt, chestnut flour, honey and local jam, all certified as originating from Garfagnana.

On celebration days, chestnut flour was used to prepare the so-called castagnaccio, a characteristic and well-known cake with an unmistakable aroma cheering up the month of November, and not only.

Just a last piece of advice: during your vacations in a farmhouse in the Garfagnana you should taste the "neccis", chestnut-flour crêpes filled with "ricotta" cheese.

This practice gave us the bread of rye, corn bread, bread with chestnut flour and homemade "pizza rind 'or chinch" that was eaten along with vegetables.

In the tavern, making a reservation guarantees our guests a very special attention serving typical dishes of local traditions (firewood oven baked bread, home made pasta, ravioli, cottage cheese and local shepherd's cheeses, meats and fine sausages of the breeding in Siena, chestnut flour, honey, jams etc.)