Castagna del Monte Amiata PGI

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The cultivation of chestnuts in the area of the Monte Amiata has always been greatly diffused, thanks to particularly favourable climatic conditions, such that in the Statutes of the community of the 14th century there are specific norms on the safeguard and the use of chestnuts, but the fruit and the wood. The importance of this type of cultivation was motivated by the fact that the chestnut was for a long time the only food available for the inhabitants of the mountainous villages during certain periods of the year.

How it is consumed

The goodness of the chestnut can be tasted in the autumn period. The fruits, which can be boiled or cooked, can be accompanied by delicious Moscati wines.

How it is conserved

The chestnuts are normally preserved by using method known as “curatura” where the fruits are immerged in a recipient in cold water and kept there for 5 to 6 days and later put to dry on a brick pavement, in a dry and ventilated room.

How it is produced

The chestnuts are picked up manually or with mechanical means, to safeguard the product. In the collection areas the fruits are fermented in water at room temperature for about 4 to 7 days, and are then put to dry in the sun on an asphalt surface which absorbs the rays of the sun and allows for a quick and efficient dryness; if it rains the chestnuts are placed in ventilated cells inside containers. The selection phase takes place, with which the chestnuts are divided according to their weight and packing, which must be conserved in a dry and fresh place.

Product report