Posted by Rowena Dumlao Rowena Dumlao - Giardina 10/30/2024

Discover the Chestnuts of Campania: A Tradition of Quality and Flavor

Chestnuts, edible nuts from trees in the Castanea genus (specifically the species Castanea Sativa), are commonly found in temperate regions and have a soft texture and mildly sweet flavor when cooked, making them a versatile ingredient in both sweet and savory dishes. Unlike other nuts, they are lower in fat and rich in carbohydrates and moisture, which has made them a staple food in many cultures for centuries. Chestnuts can be enjoyed in various ways, such as roasted, boiled, steamed, or ground into flour for baking bread, desserts, and pasta. They also serve as a healthy, natural snack that is free from preservatives and additives. Naturally gluten-free, chestnuts and chestnut flour are excellent alternatives for people with gluten intolerance or celiac disease, making them a valuable ingredient in gluten-free cooking. Additionally, chestnuts are deeply tied to local traditions, offering both great taste and health benefits in a range of culinary applications.

Chestnuts are an ancient, nutrient-rich fruit that offers a wide range of health benefits, contributing to a long and healthy life. They are a great source of complex carbohydrates, fiber, protein, vitamins (especially vitamin C), and minerals like potassium and magnesium, making them a wholesome addition to any diet. Chestnuts also contain bioactive compounds such as tannins, flavonoids, and antioxidants, which help reduce chronic inflammation and combat oxidative stress, key factors in slowing the aging process. Their heart-healthy properties come from the presence of healthy fats and potassium, which support normal blood pressure and cardiovascular function. Additionally, chestnuts have a low glycemic index, which helps regulate blood sugar levels, making them a great option for those with diabetes or those looking to stabilize energy levels.

Chestnuts benefit people of all ages. For children, they promote growth and boost the immune system with their rich supply of vitamins and antioxidants. Athletes can enjoy long-lasting energy from the complex carbohydrates in chestnuts, which also aid in muscle recovery thanks to their potassium and magnesium content. For the elderly, chestnuts support cardiovascular health, improve digestion due to their high fiber content, and help reduce inflammation that contributes to age-related diseases. As they are naturally gluten-free and low in fat, chestnuts make an excellent, heart-healthy snack for anyone seeking a nutritious and versatile food option.

The Chestnuts of Campania Region

The chestnut groves of Campania are a vital agroecosystem, playing a significant role in both regional and global chestnut production. Spanning 15,000 hectares and supporting over 5,000 farms and 30 agro-industrial companies, the chestnuts are grown in environmentally significant areas, such as regional and national parks like Cilento Park, at altitudes ranging from 300 to 900 meters. The volcanic soil of the region gives Campanian chestnuts their unique flavor and high quality. Thanks to the region's biodiversity, favorable soil and climate conditions, and the expertise of local growers, Campania is renowned for four Protected Geographical Indication (PGI) chestnut varieties: Castagna di Montella IGP, Castagna di Serino IGP, Marrone di Roccadaspide IGP, and Castagna di Roccamonfina IGP, as well as over 10 traditional agro-food products recognized by the Ministry of Agricultural Policies.

Castagna di Montella

The Castagna di Montella I.G.P. is a premium chestnut variety, made up of 90% Palummina and 10% Verdole. These chestnuts are medium to small in size, with a round shape and smooth, easily removable dark brown skin. Their white, crunchy pulp has a sweet flavor, making them popular both fresh and dried. Highly valued for their fragrance, flavor, and versatility, they are used in a variety of ways, such as roasted (caldarroste), or in products like marron glacés, jams, purees, and even as garnishes for meats, soups, and desserts. The exceptional quality of these chestnuts is due to the region’s favorable soil and climate, along with the skill of local growers. A well-known variety during Christmas is the Castagna del Prete, which is dried, roasted, and rehydrated to create a unique caramelized flavor. Chestnut cultivation in Montella dates back to ancient times, possibly as early as the 6th or 5th centuries BC. During the medieval period, chestnuts were an essential resource, especially for making chestnut flour that could be stored long-term. In 1987, the Castagna di Montella became the first and only fruit and vegetable product in Italy to receive DOC status from the Ministry of Agriculture, which was replaced by PGI status nine years later. In the 19th century, emigrants brought Castagna di Montella to the U.S. and Canada, where over half of today's production is still exported.

Le Castagne del Prete are a traditional chestnut product from Montella, renowned for their unique production process that enhances their flavor without the need for added sugar or ingredients. This artisanal method begins with 15 days of drying in old "gratali", drying rooms where chestnuts are slowly smoked over a fire fueled by chestnut wood that has been dried for a year to remove tannins. During this process, the chestnuts lose about 40% of their water content, causing their natural sugars to caramelize and giving them a sweet, smoky flavor. The chestnuts used are typically medium-sized Palummina varieties from altitudes of 700 meters above sea level or higher, known for their high sugar content. After drying, they are roasted at 170°C, and then go through a 5-day "bath" (rehydration process) to balance the sugar levels. The entire 30-day process results in Le Castagne del Prete, a product celebrated for its soft texture, caramelized sweetness, and rich smokiness, all produced through this traditional method typical of the Montella region.

Lower part of Gratali

Upper part of Gratali

Among the many dedicated producers in Montella, these five companies stand out for their significant contributions to the Chestnuts of Montella IGP. Azienda Agricola De Maio, led by Vincenzo De Maio, combines tradition with sustainability, cultivating high-quality chestnuts, hazelnuts, and cherries through organic farming and renewable energy. Azienda Agricola Gaetano De Feo, with a legacy dating back to 1946, is known for its sustainable partnerships with local farmers and specializes in premium products like steam-peeled and brulage-peeled chestnuts, ideal for gourmet markets.

Cooperativa Castagne di Montella unites local chestnut growers to simplify market access and supply the national market with fresh and dried chestnuts under its brand, leveraging the collective strength of its members who manage over 165 hectares of groves. Azienda Agricola Perrotta Gigliola, nestled in the highlands, is famed for its artisanal production of castagna del prete and uses traditional wood-drying techniques, producing a range of chestnut-based specialties that showcase the region’s authentic flavors. Finally, Azienda Agricola Salvatore Malerba, a multi-generational family operation, combines heritage and education, offering innovative products like chestnut beer and pasta while promoting sustainable practices through public programs. These five companies, among others in Montella, exemplify the passion and quality that define Montella IGP chestnuts, contributing both to local heritage and the sustainable development of the chestnut industry in Irpinia.

Chestnut Beer

Hot Cocoa Chestnut Drink

Chsetnut Flakes

Castagna di Roccamonfina

The Castagna di Roccamonfina I.G.P. is a renowned chestnut variety from the hilly region surrounding the extinct Roccamonfina volcano, where the rich volcanic soil and ideal climate produce exceptionally high-quality chestnuts. Chestnut farming has been central to the local economy for centuries, and the annual harvest, starting in late summer, is celebrated with the Sagra della Castagna di Roccamonfina. Due to its growing popularity, the festival has been extended over the past seven years to span five weekends of festivities during October and November, featuring local food markets stalls, music, and cultural events.

The I.G.P. designation applies to chestnuts from cultivars such as Primitiva (or Tempestiva), Riccia Napoletana, Mercogliana (or Marrone), Paccuta, and Lucente. The Tempestiva variety, known for its early ripening, opens the chestnut season in early September. Chestnut groves cover around 2,500 hectares in this region, with many local communities relying on chestnut farming as their main agricultural activity. The quality and authenticity of Castagna di Roccamonfina are overseen by the Dipartimento Qualità Agroalimentare (DQA), which also certifies other famous Campanian products like Mozzarella di Bufala Campana DOP and Marrone di Serino IGP.

Roccamonfina, a picturesque town of around 4,000 residents, is at the heart of Campania’s chestnut culture and proudly hosts the annual Maxisagra delle Castagne e del Fungo Porcino (Chestnut and Porcini Mushroom Maxi-Festival). Now in its 46th year, the 2024 festival runs from October 5 to November 3, spanning five weekends across October and the first weekend of November. This grand celebration is a must-visit for lovers of local cuisine and traditions, held over a 40,000 m² exhibition area featuring food and drink stands with chestnut and mushroom-based dishes, live music, performances, activities for children, and guided excursions. Drawing visitors from Campania and various Italian regions, the festival embodies the rich flavors and aromas of Campanian autumn and highlights Roccamonfina’s enduring commitment to its chestnut heritage.

As a key member of the Distretto delle Castagne e Marroni della Campania, which unites more than 400 local growers, Roccamonfina is integral to the region’s chestnut production. Nestled at 700 meters above sea level, the town cultivates 15 chestnut varieties, five of which hold the prestigious Roccamonfina IGP designation, ensuring a varied and continuous harvest throughout the season. In the town’s main square, visitors can view the world’s largest pan - a Guinness World Record holder and proud emblem of Roccamonfina’s devotion to celebrating its chestnut heritage.

Mayor Carlo Montefusco of Roccamonfina

Angelo Fusco inside his shop in Roccamonfina

Mayor Carlo Montefusco, along with dedicated locals like renowned plastic surgeon Angelo Fusco, actively supports these deep-rooted traditions. Fusco, who crafts cosmetics with chestnuts, owns Villa Elisa, where ancient chestnut groves shelter the Medieval Pagliai, cylindrical stone huts with thatched roofs, reminiscent of Sardinian nuraghi and Alberobello’s trulli. These historic structures provide a glimpse into the area’s rural past and architectural heritage. Another significant presence in the chestnut community, the 15th-century Santuario Santa Maria dei Lattani, located at 850 meters above sea level, contributes to the Distretto with its 9-hectare sanctuary, reflecting the town’s longstanding ties to both faith and tradition.

The Medieval Pagliai in Villa Elsa

Adding to this legacy, Agri Castagna, a family-owned business, represents the new generation of chestnut producers in Roccamonfina, processing an impressive 10,000 quintals of chestnuts annually. This synergy of tradition and innovation from both established and emerging producers cements Roccamonfina’s role as a central hub for chestnut cultivation, fostering sustainable growth in Campania’s chestnut industry.

Castagna / Marrone di Serino

The Marrone/Castagna di Serino IGP is a premium chestnut variety grown in the Picentini Mountains of Avellino and Salerno, known for its exceptional quality and historical significance. Dating back to the 12th and 13th centuries, the Benedictine monks of Cava de' Tirreni played a key role in enhancing chestnut groves in this region, transforming it into an ideal area for chestnut cultivation due to its favorable soil and climate. The Serino chestnut is medium to large, with a slightly asymmetrical, round shape, firm white flesh, and a sweet flavor, making it perfect for fresh consumption and for producing marron glacé. It is one of the most exported Italian chestnuts, prized for its size, easy peeling, and resistance to heat.

The production area spans 3,600 hectares across various municipalities in Avellino and Salerno. Despite challenges from the chestnut gall wasp, the Marrone di Serino remains one of the finest chestnuts in the world, thanks to centuries of skilled cultivation. Its versatility makes it a popular choice in both savory and sweet dishes. It is widely enjoyed boiled or roasted, or used as an ingredient in recipes like zuppa di marroni di Serino and caldarroste di marrone di Serino. Some of the region’s favorite desserts include crostata di marrone di Serino, crostata con crema di Marrone di Serino e cioccolato, and tronchetto al cioccolato con marrone di Serino.

Marrone di Roccadaspide

The Marrone di Roccadaspide I.G.P., named after the town of Roccadaspide near the Calore Lucano River, is a renowned chestnut variety produced from the Anserta, Abate, and Castagna Rossa cultivars. These chestnuts are known for their large size, firm flesh, and particularly sweet flavor, thanks to their high glucose content. Historically, they were a vital food source for the local population, with chestnut flour being a key ingredient for long-lasting bread. Today, Roccadaspide chestnuts are enjoyed in various ways, such as roasted, glazed, pureed, or as a side dish for game meats, as well as being used in local desserts.

These chestnuts are grown in the Salerno province, particularly in the Alburni and Cilento regions, where the volcanic soil and favorable climate contribute to their superior quality. The Marrone di Roccadaspide is highly valued for both fresh consumption and industrial processing, especially in products like marron glacés, jams, and purees. The chestnut's production covers about 4,200 hectares, accounting for 50% of Salerno’s chestnut harvest. Historically tied to the region since the 11th century, Benedictine monks played a crucial role in spreading chestnut cultivation. The variety was further improved in the late 19th century with the grafting of superior Rocca ecotypes, making Marrone di Roccadaspide one of the finest chestnuts in Italy.

Distretto delle Castagne e Marroni della Campania

The Distretto delle Castagne e Marroni della Campania (Chestnut and Marron District of Campania) is a collaborative initiative aimed at enhancing the production, quality, and sustainability of chestnuts and marrons in the region. It unites public and private entities, including businesses, local governments, and associations, to achieve shared objectives. The district focuses on boosting the competitiveness of key chestnut varieties, such as Montella, Serino, and Roccadaspide IGP products. Its primary functions are to support local producers by improving production efficiency and market visibility, promote the unique quality of Campania’s chestnuts in national and international markets, and encourage sustainable practices to tackle environmental challenges like climate change. Additionally, the district seeks to bolster the local economy by increasing the value of chestnut production and fostering growth opportunities. Managed by a Board of Directors, it plays a crucial role in enhancing profitability, safeguarding the environment, and ensuring the well-being of the communities involved in chestnut cultivation. The district's leadership includes Antonio De Cristofaro – President, a professor at the Department of Agriculture at the University of Molise, and Roberto Mazzei – Director.