Chestnuts have been a source of foraged, free food in mountain communities throughout Italy for centuries. And chestnut flour finds its way into biscuits, cakes, polenta, pasta – even gnocchi. We went to Montese in Emilia Romagna to discover how it’s made.
And big thanks to Valentina Giacobazzi and the village of Montese for their help.
See you every Friday for a scrummy helping of Pasta Grannies!
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