The sweetest way to accompany the winter: the Italian chestnut purée made in Mazzoni

We are just around the corner from September, and we have reached the 38th taste of fruit purée.

As always September and October, and autumn in particular, recall the winter fruit and cream desserts, so we could not miss the best Italian chestnut in our purée catalogue.

After 3 years of Made in Mazzoni purée produced in Tresigallo, today we have the 38th taste, selected from the best Italian chestnuts peeled and then processed in packaged purée and frozen in 1-kg trays for all pastry uses.

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