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Chestnuts Roasting on an Open Fire

Chestnuts Roasting on an Open Fire

By: Effetto Italy  On: October 15, 2020  In: Food and Wine 


Nothing reminds people of the impending sweater weather quite like the castagne (chestnuts). Stroll any street in Italy during October and November, and you will find the distinct and delectable smell of them roasting, wafting in the air. Imported from the near East and Turkey, chestnuts have been cultivated for over two millenia in Italy and in fact, a 2000-year-old chestnut tree still stands in Sicily. While ancient Greek writers wrote about the health benefits and early Christians believed they were a symbol of chastity, chestnuts became a food staple in the Middle Ages for those who could not afford grain.

Today, they remain a constant in Italian life. Covering almost 15% of Italy’s wooded surface, chestnut trees can be found all over Italy. However, the most famous (and believed to be the best) nuts are found in Tuscany, Piedmont and Campania.

  • Marroni del Mugello – Grown in Tuscany in the Mugello, these chestnuts are deep brown with a slightly sweet flavor and often served in a tortelli pasta.
  • Monte Amiata chestnuts – Lighter in colored but with a redder peal, these nuts hail from southern Tuscany and have a limited production.
  • Castagne Cuneo – From Piedmont, these chestnuts have been around for 900 years and are often eaten in rich desserts.
  • Montella’s chestnuts – Hailing from Campania, these are smaller and round with a white core.

Perhaps the best way to sample some of these fall delights is to attend a chestnut sagra (festival). These sagre are found throughout Italy in October and November. If you have a chance to go, be sure to taste the castagnaccio (chestnut cake), a dense, flat unleavened cake. Dating back to the 1500s, it is usually made with raisins, pine nuts and rosemary.

Try it with a glass of Vin Santo – an autumnal explosion in your mouth!

Happy Fall!

Ciao for now,

The Effetto Italy Team

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