Steamed Peeled Marron Chestnuts

History

Chestnuts are undoubtedly part of Italy's cultural and enogastronomic heritage. Many Italians certainly have among their childhood memories those of evenings spent on the sofa peeling chestnuts, together with their grandparents and parents, during cold winter days.

The sweet chestnut (Castanea sativa) belongs to the genus Castanea and the family Fagaceae. Cultivated for centuries in the territories of Southern and Central Europe, its origins are very ancient and still uncertain today. Most botanists consider it to be an autochthonous plant of the European territories, but other hypotheses suggest it is native to Asia Minor; in fact, the current taxonomic classification of the genus Castanea is based on the study carried out by Richard A. Jaynes, in 1975, in which it is assumed that the plant is native to China.

What is certain is that it is a very ancient species and widespread since the Tertiary period (Paleocene-Pliocene) thanks to its agricultural and forestry use. During the Ice Age the distribution of the chestnut tree underwent a regression as a consequence of the cooling of the climate, but over the centuries, due to economic needs, its cultivation expanded considerably even outside the natural limits of the species.

Romans dedicated themselves to the cultivation of the chestnut tree mainly for obtaining timber to be used both in the building industry and for the construction of the barrels dedicated to the transport of wine. It was the Romans who made a decisive contribution to the spread and cultivation of the chestnut tree, not only in Italy but throughout Central and Southern Europe, planting real chestnut groves and woodlands in Spain, Portugal, France, Switzerland and Germany.

Even throughout the nineteenth century hundreds of thousands of farmers and mountaineers depended on fresh, dried or floured chestnuts for their survival. It is no coincidence that Giovanni Pascoli used to define the chestnut tree as 'the Italic bread tree' because, even in Italy, its fruit (called 'mountain bread') was at the time the basis of the diet of a large part of the rural population.

The production of chestnuts today has increased exponentially, concentrating mainly in Asia and Europe. Italy has permanently been at the top of the European producer countries together with Portugal and Spain. In Asia most of the production comes from China.

The chestnut varieties grown in Italy are numerous: in fact each growing area boasts different types, named according to the place of production. Some types of Italian chestnuts have obtained PDO and/or PGI recognition: these two brands have the objective of enhancing the agricultural and food production of a given territory/region with a unique, homogeneous and valid procedure for all EU countries.

There are four recognised and certified Italian chestnuts:

• Castagna di Vallerano PDO,
• Castagna di Cuneo PGI,
• Castagna del Monte Amiata PGI,
• Castagna di Montella PGI.

Chestnuts are to be found on the market in different 4 forms:

• Fresh chestnuts: with no chestnut burr they are eaten after being cooked in the oven or barbecued,
• Soft dried chestnuts: perfect for an immediate consumption but perishable,
• Tough dried chestnuts: before consumption, they need to be rehydrated,
• Chestnut flour: obtained from dried chestnuts and used in several sweet and savoury recipes.

For what concerns the drying process, what is preferable is using small, sugary fruits that are easy to peel. The drying process generally takes place with dehumidified air and at low temperatures, so as to leave fragrance, colour and aroma of the fruit unaltered, ensuring at the same time a good rehydration, raising the quality index.

Sources:

Nuts Book

Supplier’s data sheets

https://www.fondazioneomd.it/single-post/2016/10/19/Quando-il-tempo-prende%E2%80%A6-In-castagna

Properties

According to our analyses, 100 g of steamed peeled chestnuts contain:

• Copper (0.26 mg - 26% of NRV)
• Manganese (0.57 mg - 29% of NRV)
• Potassium (448 mg - 22% of NRV)

Affordable price

Affordable price means to us offering our clients steamed peeled chestnuts with no added sugars – containing only natural sugar - which everybody can enjoy.

We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.

Not only that: by choosing large packs of steamed peeled chestnuts, you are also contributing to the reduction in the use of plastic.

How much does 1 kg of steamed peeled marron chestnuts cost?

The price per kg for steamed peeled marron chestnuts depends on the marron chestnuts' quality, variety and origin. On Nuturally, we have selected the best steamed peeled marron chestnuts with respect for our supply chain, farmers, and raw materials.

Storage

Once opened, store in the refrigerator and consume within 3 days.