(Padrela chestnut)
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.
