Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
Sweet chestnut flour obtained from dried chestnuts and stone-milled in the Reno valley tradition.
Origin place card
The official sheet places this chestnut-flour tradition in Granaglione and the Alta e Media Valle del Reno.
Verified history
The official page presents the chestnut tree as the local 'bread tree', recalls a tannin factory active around 1920 and notes the restoration of an early-eighteenth-century water mill used for the flour.
Ingredients
Dried chestnuts from local groves, milled into sweet flour.
Method
Method/process not fully documented in validated sources.
Ritual / calendar
No specific feast, saint-day, or seasonal ritual has yet been confirmed in the current source layer.
Why travel for it
Farina dolce di castagne di Granaglione, farina d'castaggne is sweet chestnut flour obtained from dried chestnuts and stone-milled in the Reno valley tradition.. In the present corpus it is documented with origin in Granaglione / Alta e Media Valle del Reno, Emilia-Romagna.
Editorial warning
This page is documentary verified from the pass5 layer. The next editorial improvement is to add one classic local recipe, one older documented version where available, and one modern household version with explicit attribution.