Castagna di Montella

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).