Our Marrons flour
Packages
- Gr. 200, Gr.250, Gr. 400, Gr. 500 single bags, packs of 6 pieces
- Kg. 1, Kg. 5, Kg. 10, Kg. 25 bags
- Q. wholesale
DATA SHEET
- Ingredients: 100% “Castel del Rio’s Marron IGP”
- Special food: ORGANIC, STONE GROUND, GLUTEN FREE, RAW VEGAN.
- Storage conditions: Store in a cool dry place away from light sources. For better conservation we recommend pouring it into an airtight container and keeping it in the refrigerator or freezer as it is a dry product without water and can be used immediately as soon as it is taken from the freezer.
- Territory: Tuscan-Romagnolo Apennines.
- Shelf Life: 12 months from grinding.
- Certification Body: organic ICEA and V-label Crudo Vegano.
- Particular data: 100% processing in the company harvesting, drying, milling and packaging all at km 0 using renewable energy.
- Packaging: may vary according to availability.
NUTRITION TABLE FOR 100 GRAMS
| Title | Nutritional value |
| Energy value (KJ) | 887 KJ |
| Energy value (KCal) | 209 KCal |
| Proteins | 1,69 g |
| Carbohydrates | 46,1 g |
| of which Sugars | 44,4 g |
| Fat | 1,08 g |
| of which Saturated | 0,16 g |
| Fibers | 4,3 g |
| Salt | 0,22 g |
DESCRIPTION
Own production 100%, Gluten Free, Organic with IGP Castel del Rio Marrons, Raw Vegan, processed at km 0 with renewable energy, Italian excellence, 100% Italian product.
Our stone mill , the only one in the Castel del Rio ‘s Marron IGP area, is used exclusively for the slow grinding of our dry marron, so that the product is not heated creating a marron flour that maintains its nutritional values raw vegan, and gluten-free .
NUTRITIONAL ASPECTS
Marron flour was an essential basis for the survival of the mountain people.
For this reason, the Marron was called “the bread tree” as its fruits are rich in nutrients and rich in mineral salts.
In the Tuscan-Romagnolo Apennines the main dish most consumed by our grandparents and great-grandparents was certainly the Marron polenta, consumed every day of the year, present in homes all year round, kept squashed in cupboards and every day it was cut a piece to cook it.
HISTORY
Feeding themselves, for most of the year, the inhabitants of the Marron areas, preferably chestnuts, who eat boiled and roasted, dry and grind and feed in various ways
The diet of chestnuts and spring water gave and nevertheless gives to those who are worth it a healthy and colorful complexion to do, in comparison, to disappear those who eat bread and meat, and quench their thirst with the most robust wines.Taken from “Andar per mulini” by Valerio Montevecchi of 2008
However, those mills worked at full speed only between October and November, the period of the Marron harvest, and for the rest of the year they were almost inactiveThere were many dryers and many stone mills in the territory of the Marrone di Castel del Rio. Currently there is only one active: ours.
ADVICES
Our Marron flour being gluten-free, can also be used by celiacs and can be enjoyed, not only by making sweets or biscuits, but also first courses such as “tagliatelle” or “gnocchi”, look at the recipes recommended by us.
CURIOSITIES
Marron tree and Marron flour are frequently mentioned in Italian literature.
For Giovanni Pascoli (1855-1912) the Marron becomes the protagonist: the poet expresses himself in virtuous terms on the Marron, here we report one of him written by him:
The beams, the houses, the poles for the vineyards, the litter for the animals, the fire for the hearth, the everyday polenta for the poor people and the necci for cheerful evenings “.
Our grandparents used to say that their neighbors lived in the city of Bologna when they were young and when they went to the cinema, they bought a bag of Marron flour with a stick of licorice and tasted it, as you can enjoy gummy candies today.
