A few words on: The Chestnut Flour Mills in Corsica

The sweet chestnut tree – symbol of Corsican culture and identity.  

Chestnut flour is a product that has been rediscovered by the public these past few years, regaining popularity.
And, although it grows in many European regions, it is in Corsica that this tradition was and remains one of the oldest and the strongest.
In 2008, Corsica groups together 35 chestnut flour mills, exclusively devoted to this production. All of those who, in metropolitan France started making the flour for the past fifteen years, come to Corsica in order to study it.
Bernard Biancarelli reminds us that the miracle of the Corsican chestnut is due to Genoa.
‘It is true that Genoa, ruler of the country since the XVI century, obliged the Corsicans at the end of a vast program of agricultural development, to plant five species of trees: mulberry, olive, fig, vines and chestnuts’.
The chestnut flour played a principal role in a self-sustaining economy characterised by trading, which took place over many centuries.
Were given:
– 3k of chestnut flour for 1L of oil
– 3k of flour for 1k of plain flour
– 4k of chestnut flour for 1k of pig
In recent years, the harvest of fresh chestnuts totaled 1,200 tons of collected chestnuts, of which 85% were processed into flour (around 300 tons), consumed almost exclusively on the spot’.
Like all stone-milled food products, the harvesting and preparation has always been of essential importance. The quality of the flour proposed to clients will always depend on the care and seriousness taken in the various stages preceding the grinding.


Image: Guy Lagache

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