You can recognize the ‘marrone’ thanks to its elliptical shape, unique scent and sweet taste. Precisely because of its characteristics, it is excellent when roasted, glazed, peeled or boiled with fennel. Even today, many chestnut farmers are prone to gathering by hand, involving their whole families in this age-old rite. The best time to buy this fresh product is in October, at harvest. During the months that follow, once the chestnuts have been dried, you can find chestnut flour produced in local mills. Said flour can be used to prepare traditional sweets such as ‘castagnaccio’ chestnut cake and fritters. In 2009 Caprese Michelangelo sweet chestnut was granted the prestigious DOP (Protected Designation of Origin).
Cover image credit: David Butali