Fruit, vegetables and pulses

Marrone di Roccadaspide (chestnut)

Marrone di Roccadaspide PGI: a large chestnut that peels with ease

From chestnut woods above 250 metres across the Alburni, the Calore valley and Cilento, where the abbey of Cava owned groves as early as the 12th century, comes a marrone with crisp flesh. After harvest it rests nine days in cold water, a curing that helps it keep. PGI since 2008.

• Big nuts: just 80-85 of them make up a kilo
• Thin reddish-brown shell and a smooth inner skin that comes away easily
• Milk-white flesh, firm and crunchy, barely floury and sweet

How to enjoy it. Their size makes them ideal for roasting in autumn; they also go with game and become marrons glacés, chestnuts in rum or purée.

Production areas

Campania

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