Piemonte is known for its chestnuts - indeed many end up in France as Marron Glace - and so they are prominent in Piemontese cuisine, especially during the year-end holidays. Chest nut polenta, chestnut crepes and chestnut cake (Castagnaccio) are three of its main uses.
Marino's mill, the so-called organic mill of the Langhe - the enchanting, hilly region around Alba dedicated mainly to viticulture - honors the flour; Flavio, Ferdinando, Federico, Fulvio, Fausto, Filiberto, Francesco, and Felice, the members of the Marino Family are all devoted to the running of the millstones that have been turning since the first millennium AD.