A traditional Corsican product, chestnut flour is the base for numerous Corsican dishes. After being picked and shelled, the chestnuts are placed in a dryer where a carefully regulated fire dehydrates them over a period of several days.
They are sent to traditional mills where they are ground into a light fine flavorful flour.
- shell the chestnuts; dry them in the oven; grind to a flour;
- darker and sweeter than wheat flour, chestnut flour is used to make breads, cakes, fritters and pancakes
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
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