Whole chestnuts in Tuscany

Autumn in Tuscany is a season to experience, an opportunity to be in contact with nature and enjoy the culinary delights that are typical of this time of year, the chestnuts!

A land rich in forests with 177,000 hectares of chestnut, from Mugello, the mountain Pistoiese and Caprese Michelangelo (in Arezzo), in the Lunigiana, Garfagnana, to monte Amiata, which boasts five designation of origin to protect the high quality of its production:

• the Marrone del Mugello IGP;
• the Marrone di Caprese Michelangelo DOP;
• the Castagna del Monte Amiata IGP;
• the Farina di Neccio della Garfagnana DOP;
• Lunigiana DOP chestnut flour.

Collecting chestnuts, as well as trying it, it's an experience that at least once in their life should be made. An opportunity to enjoy the autumn with its colours and scents.

Many indeed are the routes that you can do to go hunting for this typical autumnal fruit. Famous is the Mugello area but you can find chestnuts in abundance even in areas of Siena, Grosseto and Monte Amiata especially in Santa Fiora, Piancastagnaio and Castell'Azzarra.

Onlookers and tourists can literally immerse themselves in the midst of chestnut and have fun when choosing Browns and chestnuts.

This fruit, known in antiquity as the bread of the poor, today constitutes a rich ingredient that goes well with many recipes of the Tuscan culinary tradition is rich.

The inevitable castagnaccio to testaroli, Necci up to pattoni: a gastronomic tour that has as its common denominator, the chestnut in all its forms; roasted, boiled or glazed are good always!

I just have to wish you a good walk and enjoy your meal!