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Chestnuts Pistatura

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Fivizzano, Italy

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November 17th at 10:30 in your time zone

Free event

The Slow Food Community of the chestnut flour of the Tuscan-Emilian Apennines will make the chestnut flour still in the old way by pistoning.

In Sassalbo there is the Slow Food Community, there are two dryers used for the production with traditional method chestnut flour, with a centuries-old history where you can see all the manual production processes: the pistatura is one of them.

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