From the Mugello forests, a small treasure that tells stories about ancient flavours and traditions, lost in the centuries.


“We dry our chestnuts for 40 days, heated by the flames ofchestnut wood.

This method gives them an intense perfume: the sweetness of the chestnut combined with the sharpness of the chestnut smoke».

Chestnut Flour

STONE milling

Our flour is stone milled, just like it was in the past.

This helps maintaining all properties of the chestnut intact, preserving its unique smell and taste.

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“Marroni” from Mugello

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