Over the centuries, chestnuts have been a fundamental source of food for the inhabitants of the mountainous areas in Tuscany. Known also as “tree bread” (pan di legno), for many people it was the only daily food available.
Due to its versatility and the high level of calories it provides, chestnut flour was used all year round to prepare cakes, pasta, soups, polenta and breads. Times have changed, but chestnut harvesting and manufacture is still a major activity for local economies. Here is a brief guide to the best chestnut-based products and specialties that you can still find and taste around Tuscany.