Antiche varietà di castagne piacentine
(Piacenza's old varieties of chestnuts) 


Brief description of the product. Chestnuts domestic variety of  Gusano and Vezzolacca
Area of production. Province of Piacenza; Val Chero and Val D'Arda
Description of the methods of processing, storage and aging. The production is derived exclusively from old plants that are conducted by applying cultivation techniques that follow the traditions for this species in the area, also has a significant environmental and landscape value.
A bit of history. A tradition of chestnut cultivation was that resulting from the operations necessary to achieve the chestnut flour, which was kept for most of the main food for the survival of populations of high mountains. To do this in the towns rich chestnut were special buildings called "castagnere" (chestnut in italian translate as "castagna"), consisting of small buildings with a local bread oven in one corner and ceiling beams on which rest consists of long wooden poles on these boards were scattered throughout the Chestnut recently collected. In the middle of the room was lit a large fire that was fed continuously for about 40 days in order to dry the fruit. After two weeks or so revolted that you always get a homogeneous result. Then they put small amounts in cloth bags that the men were provided with beat for several minutes on a block of wood to break the skin become dry and scorched. Intervened at this point the women of the house, collecting the product and putting it in a special pannier equipped with handles and open the front into which the fruit was blown up and rotated with skills to achieve separation of skins, which read more flying. The chestnuts were so ready to be minced.


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