Chestnuts, Marrons chestnuts
Bag, Net
Bernardi
| JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT | NOV | DEC |
| JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT | NOV | DEC |
A food that has always been present on Italian dining tables, chestnut (or “tree bread”, as it was called in the past) is a complete fruit because of the high level of vitamins, fibres and carbohydrates. Belonging to the same family of marron chestnuts, which is different for colour and shape (smaller, flatter and with a darker skin), the chestnut can be consumed fresh or dried.
Chestnuts can be freeze or conserved through a process named “water curing”, which allows to preserve freshness. In addition, chestnuts can be dried through a progressive dehydration of the pulp.
In cooking between chestnuts and marrons
In cooking, marron chestnuts are consumed roasted, whereas chestnuts are used for the preparation of desserts because of their more delicate flavour.
A good ally of health and body figure
Rich in carbohydrates and zinc, chestnuts are indicated to calm the hunger and give a feeling of satiety, as well as to support prostate health. Chestnuts are a good source of fibres, which limit the bad cholesterol absorption in the gut.
Among the events you cannot miss, there are the Marron chestnuts festival in Castel del Rio (Bologna, Emilia-Romagna), which takes place every Sunday of October, and the Chestnut festival in the beautiful village of Montefiore Conca (Rimini, Emilia-Romagna).