Chestnuts from Serino
- S. Michele di Serino, Serino (AV) -

For many years, our company in the county of Avellino has specialised in the processing of chestnuts, particularly the Serino IGP chestnuts. Our products include chestnuts for fresh consumption, chestnuts for further processing, and steam-peeled or brulage-frozen chestnuts. Discover all the features of our products.

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THE ORIGINS

Since the Middle Ages, the cultivation of chestnuts has been a fundamental choice for the economy and survival in mountainous areas. The chestnut, often considered the "tree of life," has indeed been the main source of sustenance for mountain populations during winter and times of famine. It played a crucial role in the family life of rural populations, as its wood was used to build roof beams, furniture, tools, and to fuel the fires of stoves and fireplaces.

THE HISTORY

As read on the official website of the Campania Region, it was the Benedictine monks of Cava de' Tirreni, between the 12th and 13th centuries, who undertook a work of care and improvement of fruit chestnut trees in their properties scattered throughout Campania. By tending to the chestnut groves in the Picentini mountains, which include the inland areas of Avellino and Salerno, they transformed this region, particularly suitable due to its climatic and soil characteristics, into the true homeland of this cultivation.

THE CHARACTERISTICS

The chestnut produced here, called the "Serino chestnut" after the name of the homonymous municipality, is medium to large in size and has a round shape, mostly asymmetrical. Its seed has a milky white flesh, with a firm and crunchy texture and a characteristic sweet flavour that makes it particularly suitable for fresh consumption and the production of marrons glacés.

Our chestnuts

Fresh chestnuts

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    Chestnuts arriving from harvesting sites are stored in specially prepared areas. The first operation is quality control. The absence of anomalies, compliance with the company's specifications and the standards of the food regulations in force, result in the acceptance of the incoming raw material, which is then sent for processing.

HEAT-TREATED FRESH CHESTNUTS

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    The chestnuts undergo a gentle heat treatment that inhibits the formation of any bacteria.

STEEM-PEELED AND FROZEN CHESTNUTS

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    Steam-peeled chestnuts involve the necessary use of previously cured fruits, with slow and gentle processing by experienced skilled labour. These fruits are mostly produced for the subsequent production of marron glacé.

BRULAGE-PEELED AND FROZEN CHESTNUTS

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    Brulage chestnut peeling means the removal of the skin by means of high temperatures. This process is quick and allows the fresh fruit to be used, giving it a special rustic flavour, which is much appreciated in further processing, particularly for ready-made packages and for sophisticated gourmet recipes.

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