Chestnuts were the basis of Corsican cuisine for a long time, until after the war, when production was almost completely stopped. Fortunately, the decline has stopped. The consumption of chestnuts is back in fashion. There is a new interest in the tree and its fruits, as shown by the beautiful chestnut groves that are being maintained again.
The chestnut tree is only productive at an altitude of 300 to 800 metres and is not very demanding. It reaches full maturity at the age of 35 and remains a good producer until the age of 70, but can age for several centuries!
Chestnut flour contains more than 75% carbohydrates, which makes it an energy food. If you have the opportunity, try the famous chestnut polenta, which used to replace bread.
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