Product Description
FLAVOUR IS A FRONTIERNatoora Fresh Italian Chestnuts- We start the new season for fresh chestnuts in Piedmont in the north of Italy, before moving to the IGP region of Monte Amiata in Tuscany, where they have grown since the 15th century. - Picked fresh, their lightly-coloured flesh has a sweet and delicate flavour.- Harvested by hand during their natural season of September to November.- Varieties will vary from Cecio to Bastarda Rossa to Marrone, according to the point of the season.- Tuscan chestnuts from Monte Amiata PGI are preserved by either soaking in cold water for up to seven days, without the addition of additives, or through the sterilization of the buts, first in hot and then cold water according to the traditional techniques. Take it further- Make a small incision with a knife, roast whole.- Once roasted peel and crumble onto soups, toss into salads.Natoora's radical approach to seasonal sourcing is shaping the future of foodWe don't work with industrial agriculture or large wholesalersWe work closely with growers who are preserving vital flavours through meaningful small farmingWe back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet
Natoora Fresh Chestnuts, 250G
FLAVOUR IS A FRONTIERNatoora Fresh Italian Chestnuts- We start the new season for fresh chestnuts in Piedmont in the north of Italy, before moving to the IGP region of Monte Amiata in Tuscany, where they have grown since the 15th century. - Picked fresh, their lightly-coloured flesh has a sweet and delicate flavour.- Harvested by hand during their natural season of September to November.- Varieties will vary from Cecio to Bastarda Rossa to Marrone, according to the point of the season.- Tuscan chestnuts from Monte Amiata PGI are preserved by either soaking in cold water for up to seven days, without the addition of additives, or through the sterilization of the buts, first in hot and then cold water according to the traditional techniques. Take it further- Make a small incision with a knife, roast whole.- Once roasted peel and crumble onto soups, toss into salads.Natoora's radical approach to seasonal sourcing is shaping the future of foodWe don't work with industrial agriculture or large wholesalersWe work closely with growers who are preserving vital flavours through meaningful small farmingWe back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet
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