Farina di castagne, 500 gr - Mulino Sobrino
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Chestnut flour, 500 gr - Mulino Sobrino

From the best chestnut, the white "Garessina" from Val Tanaro, a flour worked with a natural stone mill. A whole flour that keeps the original qualities of the fruit intact.
To be used both in sweet recipes (a classic!) And as a flour for fresh pasta or to create crepes (or or focaccias) to accompany with salami and cheeses.

€8.90 (tax incl.) €8.90 (tax excl.)
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This chestnut flour is obtained from the processing of chestnuts harvested in the woods from the upper Tanaro Valley: here, more precisely in Garresio and its surroundings, a unique chestnut grows which, taking up the toponym, is called "Garresina"; the appearance of this fruit is particular, white in color. The Sobrino mill grinds with natural stone in respect of the raw material so as to obtain an excellent chestnut flour that preserves the exceptional qualities, flavors and aromas unchanged: you immediately perceive the difference compared to the common commercial flours that use by-products of the processing of chestnuts and with more intense grinding methods.

Ingredients for 4 people:

  • 700 gr of potatoes
  • 200 gr of chestnut flour
  • q.s. salt

Cook the potatoes with the skin in unsalted boiling water; peel them while still hot (with the help of a fork); mash them and add them with chestnut flour and salt. Spread the dough on a work surface and create sticks to be cut into small cylinders. If you want your dumplings to be softer, give your fingers a little finger to the cylinders, so as to crush and curl them. Cook in salted boiling water for a few minutes (usually checked when they emerge). Season with Genoese pesto or cheeses.

Ingredients for 4 people:

  • 660 gr of boiled potatoes
  • 4 egg whites
  • 2 whole eggs
  • 3 full spoons of chestnut flour
  • 3 shaved spoons of fresh liquid cream
  • 30 gr of Parmigiano Reggiano
  • q.s. salt and pepper

Boil the potatoes in salted water, then once cooled, mash them with the potato masher and add all the ingredients. With an immersion blender, mix the mixture until a fairly dense puree is obtained. With a kitchen spoon, form a generous spoonful of mixture on the non-stick pan, previously heated and oiled. At this point, leave to cook for one minute on one side, turn it over and cook at low temperature for another 4 minutes. To understand if the pancake will be cooked, touch it with a finger in the center and if it will "resist" it will be ready.
Accompany these savory crêpes with fresh cheeses (prescinseua) and cold cuts.


Returns Policy

You may return most new, unopened items within 30 days of delivery for a full refund. We'll also pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.).

You should expect to receive your refund within four weeks of giving your package to the return shipper, however, in many cases you will receive a refund more quickly. This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes your bank to process our refund request (5 to 10 business days).

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You can contact us on info@palatifini.it , at +39 010 8601096 or on WhatsApp at +39 324 6018704 .

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via Roma, 108 - 12064 La Morra (CN)
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