Pattona di Comano


Category:
Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Pattona di Comano

2. Other names:
Pattona comanina

3. Short product description:
Pattona is a bread made with chestnut flour that’s cooked in a wood-fired oven and wrapped in chestnut leaves for a unique flavour. It’s round with a 6-8cm diameter and width of around 1-2cm.

4. Production area:
It’s made in Lunigiana and particularly in the municipality of Comano, province of Massa Carrara.

5. Production status:
r disappeared r at risk r active

6. Production process:
The sieved chestnut flour is mixed with water, salt and milk to get a thick paste. Three sweet chestnut (preferably Carpinese chesnut) leaves are fanned out and the paste spooned on top. It’s covered with other leaves and placed, with the help of a peel, in a preheated oven. It’s made all year round, even in winter when the dried leaves collected at the end of autumn are stored in baskets and used.

7. Materials, equipment and premises used for production:
s Kitchen utensils
s Chestnut leaves
s Workspace

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Pattona di Comano owes its uniqueness to the use of local chestnut flour and the chestnut leaves used for baking. It’s eaten according to Comano tradition, which pairs chestnut flour products (polenta, “castagnaccio” (a chestnut cake), fritters and buns) with dairy products such as cream, ricotta, fresh and aged cheeses.

9. Production:
Pattona di Comano is traditionally made at home for personal consumption. Commercial production is by bakeries in the surrounding towns and mainly aimed at tourists during the summer period.



Product type
Pat
Category
Fresh pastries and bakery products, biscuits, pastry and confectionery
Production area

Si produce in Lunigiana, in particolare nel comune di Comano, provincia di Massa Carrara.


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