We want to help rebuild a vibrant regional food culture around perennial staple foods like chestnuts. We see you as an important partner in that effort, and we would love to hear from you about your experience working with chestnut flour! Please share feedback, recipes, the results of your experiments, what worked and didn’t work, and what you are learning about best ways to use this important climate-resilient food. If you are posting on social media about recipes or dishes, we welcome a tag @breadtreefarms. If you are looking to buy chestnut flour, click here.
It’s pronounced “neh-chee” :) Traditional food in mountain regions of Italy and Corsica. Think, burrito wraps or taco shells. Anything you would want on a taco is great in some necci.
By Nathaniel Young, Noah Simon, & Riley Crognale
Read More“I’m sure I should be writing to you about spring chicken and the like. But it’s been brownies for me lately. Specifically, brownies made with chestnut flour…”
by Clare de Boer
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