Farina di Neccio della Garfagnana

Sweet chestnut flour produced within a defined area of the province of Lucca, Tuscany, from Castanea sativa Mill. varieties including Carpinese, Pontecosi and Mazzangaia, among others. The chestnuts are dried using a low flame from burning chestnut shells in traditional 'metati' dryers, then stone-milled. Maximum moisture content is 10%. Colour ranges from white to dark ivory.

About this designation

Farina di Neccio della Garfagnana is registered as a PDO under file number PDO-IT-0196, with EU protection dating from 15 May 2001. The eAmbrosia identifier is EUGI00000013507. A standard amendment, reference PDO-IT-0196-AM02, was approved on 12 February 2026 and published on 24 April 2026. The designation covers sweet flour milled from chestnuts of Castanea sativa Mill., specifically the varieties Carpinese, Pontecosi, Mazzangaia, Pelosora, Rossola, Verdola, Nerona and Capannaccia, together with locally named varieties from the same defined area. The geographical area comprises nineteen named municipalities in the province of Lucca, including Castelnuovo di Garfagnana, Barga, Bagni di Lucca and Fabbriche di Vergemoli, among others. All production steps, from harvesting through drying, milling and packaging, must take place within that area. Drying is carried out with a low flame obtained by burning chestnut shells, and the minimum duration of drying may not be less than 15 days from the last loading. The maximum yield of dried, peeled and cleaned chestnuts in proportion to fresh chestnuts sent for drying is 33% by weight. Before being placed on the market, the flour must have a maximum moisture content of 10%, a fine grain size, and a colour ranging from white to dark ivory. Packaging for the final consumer from 25 November onwards must be in sealed, food-grade, recyclable or compostable bags with a squared bottom, multi-layered with an outer paper layer coloured Pantone 4026 C, of varying capacity up to a maximum of 1 kg. Each unit must display the designation logo, the wording 'Denominazione Origine Protetta' or the acronym D.O.P., and the European Union PDO symbol.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 15 May 2001 under file number PDO-IT-0196; eAmbrosia identifier EUGI00000013507.
• Drying must be carried out with a low flame from burning chestnut shells, for a minimum of 15 days from the last loading.
• The maximum yield of dried, peeled and cleaned chestnuts relative to fresh chestnuts sent for drying is 33% by weight.
• The specification permits no varieties of Castanea sativa Mill. other than those named or locally named varieties from within the defined geographical area.

HoReCa use

The source identifies several traditional preparations made with Farina di Neccio della Garfagnana, including chestnut flour polenta, 'manafregoli' (chestnut flour cooked with milk), 'castagnaccio' (a baked flatbread made with chestnut flour, olive oil, walnuts and pine nuts), and 'neccio', a flatbread made with flour, water and salt that the source describes as the bread of the Garfagnana area.