Top 21 Chestnuts
in the World

This chestnut is the fruit of the Longal varietal, grown in the Vila Real and Bragança districts in Portugal. These chestnuts are harvested manually when they fall to the ground, and the use of any mechanical instruments or tools during harvesting is forbidden. They are reddish-brown with a bright longitudinal stripe on the exterior, and their flavor is intense and quite aromatic. Terra Fria chestnuts can be frozen or processed into jams, syrups, or caldas. They are a common accompaniment to traditional dishes such as fried meat or pork roasts, and they are also to produce bread, cakes, and chestnut flower. These unique chestnuts also play an important role at the Magusto All Saints' Day festival, when they are roasted and eaten on the streets.Expand

One of the most common Turkish fruits is definitely the chestnut from the fruitful Aydin province, grown for a thousand years in the high plains near the Buyuk Menderes river. Due to its high mineral and nutritional contents, these chestnuts are valuable as natural power food used to remedy mental and physical exhaustion occurring in winter months. Aydin chestnut contains less fat than other shelled fruits, and it is a rich source of linoleic acid. The origin of the chestnut is unknown, however there is a high probability that the Turkish region of Anatolia is in fact its homeland, and it is believed to have been spread from Anatolia through Greece to the rest of the Mediterranean.Expand

Châtaigne d'Ardéche are sweet chestnuts of the ancient local varieties of Castanea sativa Miller grown and harvested in the Ardéche, the largest chestnut-producing region in France, with an annual Chestnut Festival and even a Chestnut museum in the medieval town of Joyeuse. They can be used for making chestnut flour, or may come as fresh unpeeled chestnuts or peeled dry chestnuts. The taste is uniquely sweet, with aromas of pastry, sweet potatoes, honey, onion squash and pain au lait. For dried chestnuts, there are aromas of nuts, almonds, hazelnuts, and cake, sometimes accompanied by a slightly bitter flavor. They are regularly used in candied chestnut purée, liqueurs, cakes, soups (known as Cousina), jams or in chestnut flour bread.Expand

This variety of chestnuts is cultivated in the numerous valleys surrounding the town of Cuneo, where origins of some of the oldest chestnut orchards can be traced back to the 16th century when the royal House of Savoy kept written annual harvest records about the quantity and characteristics of these prized nuts. Cuneo chestnuts are cultivated at a relatively low altitude of about 200 to 1000m above sea level, and they thrive best in a temperate subcontinental climate, growing in well-drained soil, rich in organic matter. The chestnuts of Cuneo are marketed in four varieties: Castagne Fresche (fresh), Essiccate (dried), Fiocchi di Castagna (chestnut flakes), and Farina di Castagna (chestnut flour). The ones intended for drying are traditionally desiccated in special masonry chambers, over constant low heat for about 30 days. Cuneo chestnuts are excellent even raw, however, when fresh they are most often boiled, roasted or used in various desserts and traditional Piedmont dishes.Expand

Marrone di Serino, or castagna di Serino is a variety of medium-large chestnut from Campania. The flesh is firm and crunchy with medium sweetness, and it is widely used in cooking. Boiled or roasted, marrone di Serino can be enjoyed on its own or used as an ingredient in the preparation of both savory and sweet dishes. Some of the local savory delicacies using these precious chestnuts are zuppa di marroni di Serino and caldarroste di marrone di Serino, while the most popular desserts include cakes and tarts such as crostata di marrone di Serino, crostata con crema di Marrone di Serino e cioccolato, or tronchetto al cioccolato con marrone di Serino. There is even a Sagra della Castagna della Serino, an annual chestnut festival dedicated to celebrating this delicacy.Expand

Named after a small town settled west from the Calore Lucano River, the chestnuts of Roccadaspide are fresh or dried fruits of the Anserta, Abate and Castagna Rossa cultivars grown in the province of Salerno, all of which are characterized by large size and a particularly sweet flavor due to their high glucose content. Roccadaspide chestnuts were once the main source of food for the local population, especially the chestnut flour which was used for making long-lasting breads. Today, they are more often enjoyed roasted, glazed, pureed, prepared as a side dish for game meat or used as an ingredient in a number of local desserts.Expand

Grown in the Piedmont's province of Turin, namely the fertile Susa Valley, Marrone della Valle di Susa refers to the chestnut variety characterized by a particular crunchy consistency of flesh, the sweet flavor and an indisputably unique aroma. Even though Susa Valley chestnuts were probably cultivated since the Roman era, most written records can be traced back to the Middle Ages when the most noted groves were the Castagneretum di Templeris which belonged to the Templars. Marrone della Valle di Susa is excellent roasted but it can also be used as an ingredient in many recipes, from hors d’oeuvres to desserts. Ballotte or boiled chestnuts are often served as a side dish; glazed chestnuts make for a delicious dessert, and Susa Valley chestnuts marinated in grappa are a delicacy not to be missed.Expand

Grown in the woods of Monte Baldo, a botanical haven of Alpine flora nestled between the Adige River and lake Garda in Veneto, Marrone di San Zeno is a sweet chestnut cultivar characterized by a particularly strong sweet flavor and a doughy texture. Rich in starch, the chestnuts of San Zeno have high energy and nutritional values. They are consumed either fresh, cooked, roasted or used for making bread, pasta and polenta as well as delicious desserts like Tronchetto, a chestnut and chocolate log cake. However, the most typical dish would be the hearty San Zeno chestnut soup, an Alpine take on the classic Venetian bean soup. Also, San Zeno chestnuts are the essential ingredient of Castanea, a strong, peculiar flavored chestnut beer.Expand

Named after a little town settled in the province of Avellino in Campania, the Montella chestnut has been growing in this area since the early Middle Ages. These versatile nuts of the Palummina and Verdole varieties are harvested in October and traditionally enjoyed during winter festivities, especially around Christmas when the famous Castagne del Prete are prepared. First, they are baked and smoked over a very low fire of chestnut wood for as long as a fortnight! Afterwards, they are roasted in ventilated ovens and lastly, soaked in water. Apart from Castagne del Prete, Montella chestnuts can be found dried (with or without their shells), prepared as Confettura di Castagne (chestnut jam) or even dried and ground as Farina di Castagne (chestnut flour).Expand

This chestnut is produced mainly from the Barea and Clarinha varietals, which are cultivated in the Portalegre district in the Alentejo region of Portugal. They are harvested after they fall from the tree, and they are then sorted, graded, and dried using special equipment. Sturdy and hard, their color ranges from light brown to dark red with a shiny, waxy exterior. The distinctive flavor of Marvão-Portalegre chestnuts is so popular that they are used in a variety of regional dishes, such as chestnut soup, pork roast with chestnuts, or turkey with chestnuts. They are also available in the form of chestnut flour, which is used in the production of numerous cakes and desserts.Expand

Corsiglia is a French family-owned confectionery house based in Aubagne, near Marseille, specializing in glazed chestnuts and other candied products. It was founded in Marseille in 1896 after the Corsiglia family mastered the art of candying fruit associated with the Italian confectionery tradition. In 2002, production was transferred from its historic Marseille workshop to a larger facility in Aubagne, and the family business is now continued by its sixth generation.

The house’s signature product is marron glacé, a whole sweet chestnut candied in sugar syrup and coated with a thin layer of glaze. Its production is distinguished by the traditional confisage sous tulle technique: before cooking and candying, raw chestnuts are manually wrapped in pairs in a fine muslin cloth. This helps the fruit retain its whole shape, prevents excessive sugar absorption, and preserves its natural flavor and delicate texture.

In addition to glazed chestnuts in various sizes and from different origins, Corsiglia produces chestnuts in syrup, chestnut cream and paste, ingredients for professional pastry kitchens, candied citrus peel, and other candied fruits. The company primarily serves the professional market, supplying pastry shops, chocolatiers, bakeries, restaurants, hotels, and specialized delicatessens. According to the company, it serves approximately 3,500 customers across 33 countries. Its development continues to focus on preserving traditional manual candying techniques, adapting the process to the characteristics of each harvest, and creating new products.Expand

Agrimontana is an Italian producer of premium jams and fruit preserves based in Piedmont, founded in 1972, and widely recognized for its uncompromising approach to ingredient quality and precise fruit processing. The brand began with an artisanal tradition of working with candied fruit and gradually evolved into a reference name for extra jams with exceptionally high fruit content.

Its products are made without added pectin, artificial colors, or preservatives, using low-temperature cooking techniques that preserve the natural aroma, color, and texture of the fruit. Agrimontana sources carefully selected fruit, mainly from Italian regions, with a strong focus on origin and seasonality.

The range includes jams made from apricots, sour cherries, figs, peaches, plums, and berries, all known for their intensity of flavor and natural sweetness that comes from the fruit itself rather than from additives. The products are designed both for end consumers and for professional gastronomy and pastry applications, where consistency and authenticity are highly valued.

Agrimontana does not follow short-term trends but builds its identity around the idea that quality starts with raw ingredients. Its approach combines traditional know-how with modern process control, without losing its artisanal character.

In the market, the brand is recognized for refusing to compromise on composition. It is precisely this combination of tradition, precision, and respect for fruit that makes Agrimontana one of the most respected jam producers in the premium segment.Expand

Marrons Imbert is a family-owned French confectionery producer based in Aubenas, in the Ardèche department, specializing in glazed chestnuts and other chestnut-based products. Its origins date to the early 20th century, when textile manufacturer Gustave Imbert and local pastry chef Eugène Contassot established a workshop for cooking and candying chestnuts. Following an interruption during the First World War, Gustave revived the business in 1920 under the name Société des Marrons Glacés Imbert. The company is now managed by Stéphanie Imbert, the fourth generation of the founding family.

Its production combines methods passed down through four generations with modern equipment, while several stages - from peeling and sorting to final packaging - continue to involve manual work. The chestnuts are carefully selected, peeled, washed of their tannins through cooking in water, and then cooked slowly and progressively to preserve the fruit’s characteristic texture and delicate flavor. Marrons Imbert avoids glucose and artificial flavorings in its traditional preparations, using carefully measured sugar and, where required, Madagascar vanilla. The company prioritizes Ardèche PDO chestnuts but, because the regional harvest cannot cover its entire production, also sources fruit meeting its quality specifications from Italy, Portugal, and Spain.

Its range includes marrons glacés, candied chestnuts in syrup, chestnut cream, paste and purée, as well as candied orange peel, offered in formats intended for both domestic use and professional kitchens. Around 80% of its sales are directed to bakeries, pastry shops, restaurants, ice-cream makers and food manufacturers. Alongside its established French market, the company has developed a strong presence in Asia - particularly Japan, China and South Korea - where chestnut preparations are widely used in high-end desserts such as Mont Blanc. Its current development combines modernization of production with the preservation of its family recipes and traditional processing methods.Expand

Castañas Naiciña is the brand of Miguel Areán e Hijos, a family business based in Chantada, Galicia. The Areán González family began trading agricultural products in 1972 and launched the Naiciña brand in 1985, when it specialised in processing and selling chestnuts.

Chestnuts from Galician forests are central to its range, which includes fresh, frozen, cooked and dried chestnuts, as well as chestnut flour, creams, purées and chestnuts in syrup. The company selects and prepares the fruit at its own facilities using modern equipment.

Some Naiciña products bear the IGP Castaña de Galicia protected geographical indication, while others are certified organic.Expand

Azienda Agricola Marco Bozzolo is a family farm in Viola Castello, in Italy’s Cuneo province, specializing in chestnut cultivation and processing. The Bozzolo family has grown chestnuts for generations, and Marco established the activity as a business in 2016.

The farm manages about 15 hectares in the Mongia Valley, mostly chestnut groves at elevations of 700 to 1,000 metres. These include longstanding family groves and older groves that have been restored. The farm oversees every stage, from cultivation and harvesting to selection, processing and sales.

Castagna Garessina is central to its production: the chestnuts are still dried slowly in the family’s 19th-century drying house, which was restored in 2018. Its range includes fresh and dried chestnuts, chestnut flour, chestnut cream and other processed products. The farm also works with local artisans to make its confectionery products.Expand

company. The family also grew apples, blackberries and raspberries, later drawing on its experience with fruit to develop products for culinary professionals.

A milestone came in 1980, when André Ponthier developed a method for cooking and preserving chestnuts and introduced a range of vacuum-packed cooked chestnuts. Frozen berries grown in Corrèze followed in 1990. In 1999, Yves Ponthier introduced chilled fruit purées as an alternative to frozen ones. Today, the range includes chilled and frozen fruit purées and coulis, compotes, crushed and individually frozen fruit, and cooked chestnuts. Its products are made for pastry chefs, chefs, ice cream makers, mixologists and other food service professionals.

Ponthier selects fruit varieties and growing regions for their particular qualities, working with growers and fruit collectors in France and other countries. Its approach focuses on harvesting ripe fruit, processing it with care and preserving its original flavour.Expand

Agrimolina is an agricultural cooperative based in Roccadaspide, in Italy’s Campania region, specializing in the cultivation, harvesting and processing of chestnuts and marrons. It was founded in 2010 by a group of growers from Cilento who joined forces to organize production and sales.

The cooperative operates across approximately 200 hectares. At its 5,000 m² facility, chestnuts are selected, graded by size and packaged. Agrimolina is particularly associated with Marrone di Roccadaspide IGP, a marron with Protected Geographical Indication status. Some of the harvest is sold fresh, while the rest is processed into dried chestnuts, Castagne del Prete, flour and other products. The cooperative also grows and processes other local fruit, including figs, and places emphasis on traceability and controlled processing.Expand

Consorzio della Castagna di Valle Camonica was founded in 1996 in Paspardo, in Italy’s Lombardy region. It was established by the local authorities and residents to restore the chestnut groves of Valle Camonica and revive chestnut production, which had once played an important role in the area’s economy and daily life.

The consortium has more than 150 members. It helps them maintain and restore their groves, purchases their harvests, and then sorts, stores, processes and sells the chestnuts. Its facilities include a drying house, a stone mill and a biscuit workshop. Alongside fresh and dried chestnuts and chestnut flour, it makes sweets such as Castagnoli, Delizie and Gocce di Castagna.

Today, the consortium combines the sale of chestnut products with the preservation of local varieties and mountain groves. It also develops new chestnut products and sells part of its range directly to customers through its online shop.Expand