Top 20 Western European Chestnuts

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

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

This chestnut grows in the Portuguese district of Vila Real, whose soil is rich in organic matter and perfect for growing large, healthy chestnuts. The chestnut usually prefers colder climates, and the summer weather conditions in the district have a favorable influence on the size and sweetness of the chestnuts. These chestnuts are harvested only after they fall to the ground to ensure they are fully mature, and they must be whole and healthy to be used. The Padrela chestnut is brown with light or dark stripes, depending on the variety of the plant. It is round in shape and has a naturally shiny surface, a distinctive flavor, and an intense aroma. People in the region have established a special relationship with chestnuts – they were the main source of food in the distant past, and they were even used as a form of currency for land rent payments in the 13th century. These chestnuts can be stored as they are, frozen, or processed into jams, syrups, or caldas. The chestnut is an integral part of the regional cuisine, and is used not only for making chestnut flour or desserts, but sometimes even as a replacement for potatoes in dishes with a starchy component, such as roasts.Expand