Description
Marrone del Mugello PGI is a fresh or transformed chestnut belonging to the Castanea sativa M. species, deriving from various local ecotypes of the Florentine Chestnut variety.
Production Area
The production area of Marrone del Mugello PGI is within the territory of several municipalities in the north of the Province of Florence, corresponding to part of the area of Mugello, in the Tuscany region.
Production Method
Chestnut groves suitable for harvesting Marrone del Mugello PGI must be located in the production area, and must include at least 90% of chestnut trees belonging to the Marrone Fiorentino variety. The density of the plantations, growing methods, pruning systems and propagation (exclusively asexual) must be carried out with the traditional techniques of the production area. The use of any kind of fertiliser or synthetic pesticides is not permitted. Harvesting is generally carried out by hand. The productive yield cannot exceed 30 kg of fruit per tree or 2500 kg per hectare, with less than 80 trees per hectare. These production limits must be respected even in particularly productive years. Sorting, grading and “treatments”, as well as drying and milling, must take place in the production area, using traditional techniques. In order to obtain dried Marrone del Mugello PGI with the shell, shelled or as flour, the fresh chestnuts are dried over a slow, steady fire of chestnut wood.
Appearance and Flavour
Fresh Marrone del Mugello PGI is characterised by an ellipsoidal shape and a medium to large thickness. Its shell is distinguished by its reddish-brown colour and well-defined darker stripes. Its flesh is typically white and crunchy with a pleasant taste. The dried chestnut and the flour have a maximum moisture content of 15%.
History
Chestnut production in Tuscany boasts a tradition that goes back centuries. The first historical accounts of the presence and cultivation of chestnut trees date back to the Middle Ages, although it was already present in the Mugello area in Roman times. For centuries the chestnut woods have represented the main source of income for the area, so much so that it was the principal food of the peasants and was known as the “bread tree”. During the XX century, the chestnut trees were attacked by two serious diseases and the following economic crisis that hit producers led to a gradual abandonment of the cultivation. However, thanks to renewed interest during the 1980s, particular attention was paid to protecting chestnut trees for the production of high-quality chestnuts.
Gastronomy
Marrone del Mugello PGI should be kept in a cool, dry place. It can be consumed either fresh or processed. It is perfect when eaten roasted or boiled, but it is also delicious used in many main courses, especially when used to flavour roast or stewed meat. It has a particularly important use in the confectionary industry, as a base ingredient for chestnut cake or delicious Marrons Glacés, as well as for producing flour, jam or marmalade.
Distinctive Features
Marrone del Mugello PGI is remarkably sweet, can be easily peeled and is not especially floury or astringent. It has notes of vanilla, hazelnuts and almonds and, to some extent, fresh bread.
