2. Activities
3. Gastronomy
4. Chesnut flour
5. Farine de châtaigne Battaglia

Produced above Murato, in the wooded hills of the Nebbiu, Battaglia chestnut flour comes from vast, carefully tended family chestnut groves. Every autumn, the harvest gives rise to a soft, naturally sweet flour, typical of the ancient varieties grown on these lands.

Practical info

• Product : Artisan chestnut flour
• Origin: Murato - Nebbiu (Haute-Corse)
• Production period: November to February
• Packaging: 1kg bag / 1kg vacuum-packed bag
• Suggested retail price: €20 per kilo
• Availability: End of November to April - Direct and online sales

A large chestnut grove on the heights of Murato

Situated on the heights of the village of Murato, the chestnut grove extends over several hectares of century-old chestnut trees, away from residential areas, where the trees benefit from optimal sunshine and regular rainfall.

In autumn, when the leaves turn golden, the chestnuts fall to the ground or into the nets installed under the trees to facilitate harvesting.

Seen from the sky, the chestnut grove reveals the extent of these traditional orchards, organized around large trees spaced far enough apart to allow light to penetrate to the ground. This preserved environment contributes to the aromatic richness of the chestnuts, whose naturally sweet variety results in a 100% natural chestnut flour.

From harvesting to traditional drying

In autumn, the chestnuts are harvested and placed in a traditional dryer. This essential step removes moisture from the fruit and drives out any worms. This stage is crucial to guaranteeing quality chestnut flour and optimal preservation.

After drying, the fruits are sorted by hand to remove any damaged ones, before being transformed into a fine, homogeneous and fragrant flour, appreciated for its texture and aromatic richness.

Chestnut flour from Murato

From November, Battaglia chestnut flour will be available in limited quantities at €20 per kilo.

Produced in the beautiful chestnut groves above Murato, this flour is renowned for its sweet taste, due to the variety of these hundred-year-old chestnut trees, and will delight your taste buds for all your recipes, whether in pulenta, soups or pastries.

Limited production

Each year, around one tonne of chestnut flour is produced, packaged in 1kg bags, some of which are vacuum-packed for longer preservation. It sells out quickly, in the space of 4 months, from late November to March-April.

Tastes and traditions of Nebbiu

Chestnut flour is used in the preparation of many Corsican specialties: pulenta, peasant soups, traditional pastries and pancake dough. It can also be used in contemporary recipes, savory or sweet, adding a characteristic woody note.

Available for direct sale on the farm and soon online, it is a natural accompaniment to other farm products from the Nebbiu region.

Address and Contacts : Farine de châtaigne Battaglia