The chestnut flour lends itself to traditional preparations and innovative. Here is an original recipe by Gianluca Pardini that combines two  dried fruit flavors characteristic.

What does it take (for about 10 people)

For the crepes:
3 whole eggs,
5 spoonful of flour,
5 spoonful of chestnut flour,
350 ml milk,
a pinch of salt,
a little bit of lard to the pan.

For the hazelnut sauce:
other 500g. custard, with the addition of 200g hazelnut cream.

How to make:

A classic autumn dish that sums if ‘the territory of the Province of Lucca and the whole health of a dish tasty and balanced: the farro from Garfagnana, the beans from the plain of Lucca, the oil from the Versilia.

What yoy need 
500 g of beans already soaked,
120 g spelled already soaked,
2 cloves of garlic,
1 sprig of rosemary,
1 sprig of thyme,
EVO oil,
salt and pepper,
90 g Bacon

How to make

The chestnut flour lends itself to traditional preparations and innovative. Here’s the current version of the classic “necci” with the ricotta in a recipe Gianluca Pardini

The chestnut “bread tree”, is a plant found throughout the Serchio Valley and the Garfagnana where they grow different varieties: Capannaccia, Pontecosi, Carpinese, Pelosora, Rossola, Verdora, Mazzangaia and Nerona.

Scarica il calendario completo in PDF di Eventi Ponti nel tempo 2012

Accasciato, pecorino della Garfagnana, bazzone, mondiola, biroldo, tizzone di Giustignana, lardo rosa di Gombitelli, mortadella di Camaiore, steccato della Valle del Serchio… an appetizer, a fine meal, but especially a tasty snack quality. Meats and cheesesare the protagonists of the fourth card of taste.

Fine wines and extra virgin olive oil enrich our tables and design the landscape of the hills of Lucca.