Description
The Castagna di Montella PGI refers to a fresh or dried chestnut belonging to the Castanea sativa M. species, 90% of which derives from the Palummina cultivar and the remaining 10% from other native varieties, in particular Verdola.
Production Area
The production area of Castagna di Montella PGI is within the municipalities of Montella, Bagnoli Irpino, Cassano Irpino, Nusco, Volturara Irpina and Montemarano, in particular the district of Bolifano, in the Province of Avellino, in the Campania region.
Production Method
The chestnuts ripen gradually, at times taking over a month. Harvesting is usually carried out by hand using traditional techniques that require a careful selection of the fruit; it begins in September and ends in October. The chestnuts are then sorted, graded and stored. The fresh fruit is conserved in water of room temperature for a period of 4-8 days. Dried chestnuts are desiccated with the traditional method, in drying rooms on two levels that are generally built of stone, over a low and constant flame. During desiccation, the fruit are regularly turned and the internal temperature is controlled daily as it must remain constant. The process lasts for an average of 15-20 days.
Appearance and Flavour
Castagna di Montella PGI is medium to small-medium in size and has a roundish shape with a lower flat surface and a convex base. The skin is thin and deep brown in colour, and is easily removed. The flesh is white and crunchy with a sweet and pleasant flavour.
History
The origins of Castagna di Montella PGI are deeply rooted in a centuries old tradition. In fact, it appears that the cultivation of chestnuts, originally from Asia Minor, in the Montella area dates back to a time between the VI and V century B.C. The chestnut found an ideal environment in the Province of Avellino, due to its climate and the volcanic nature of the soil. The first law for the protection of this cultivation dates back to the time of the Longobards, demonstrating that even at that time this fruit was considered a precious resource, above all for the fact that chestnut flour could be conserved for a long period. Immigration during the XIX century led to the Montella chestnut arriving in the United States and Canada.
Gastronomy
Castagna di Montella PGI should be kept in a cool, dry place, away from heat sources. Thanks to its noteworthy fragrance, taste and ability to keep, Castagna di Montella PGI is used both fresh and dried, with or without its shell, whole or as flour. Aside from being roasted or boiled in water or milk, Castagna di Montella PGI is excellent as a garnish for meat and in soups, as well as being an essential ingredient in the preparation of many different desserts. The well-known recipe “castagna del prete” (the priest’s chestnut) is used over the Christmas period; the chestnuts, locally known as gratali, are dried over a low flame in their skin, after which they are roasted and rehydrated with water or water and wine. It is particularly sought after by the processing industry, in order to produce Marrons Glacés, jams and chestnut cream.
Marketing
The product is marketed as Castagna di Montella PGI and is available from October, either fresh or dried. The dried product is sold, shelled or unshelled, whole or as flour in packaging suitable for storage. The fresh product is packaged in jute bags, net-bags or plastic containers weighing 1 to 10 kg.
Distinctive Features
From a nutritional viewpoint, Castagna di Montella PGI is particularly indicated for the organism due to its elevated carbohydrate content and high energy values.
