Marrone di Caprese Michelangelo

Grown in the mountainous Tuscan province of Arezzo since the 9th century, Marrone di Caprese Michelangelo refers to raw or dried chestnuts characterized by a high starch content of its ivory-white flesh, and an intense aroma reminiscent of almonds and vanilla.

The chestnuts of Caprese Michelangelo are excellent roasted or boiled, but they also make for a precious ingredient in many local recipes such as the famous Montebianco, a fantastic cake with layers of chestnut and coffee mousse sandwiched between almond meringue.