In Garfagnana, for generations a product that has been for a long time one of the most popular foods from rural populations in the region. We speak of chestnut flour, also called farina di neccio della Garfagnana, a dialect word which refers to the chestnuts and its derivatives.

The brown colour and a strong aroma of chestnut, this flour is obtained from different varieties of chestnuts, which are dry for over a month and pulverized with large millstones. With this ingredient are made many cakes, but also delicious pasta dishes and colorful.