In the Langhe hills, but expeciallyin the Roero we are producers of chestnuts.
Chestnuts are roasting on the grill cool and then be preserved in syrup, with “lite” sugar cane. So we have a product preserved with the same characteristics of roasted chestnuts just prepared but with unique organoleptic properties.
They are great to taste natural, or simply opening the jar to make delicious desserts, and ice cream. The syrup is good to drink!
It ‘a product that is difficult to say … enough!
Name of the product: Roasted Chestnut in Syrup
Category: Fruit in syrup
Net weight: 340 g.
Ingredients: Chestnut, sugar cane
Variety: Chestnut (Castanea sativa)
Way of cultivation: organic certified
Period of harvest: end September
Way of picking: by hand
The European chestnut (Castanea sativa), in Italy more commonly called chestnut is a deciduous tree belonging to the family Fagaceae.
The chestnut forests are among the most “cultivated” from man. In fact, are regularly cleaned of leaves and shrubs. In addition, normally located in easily accessible areas and almost level.
In fact, man has always cultivated the chestnut, is the basis of many autumn recipes, and although this type of cultivation had almost disappeared in recent years, now is having some success because of the particular flavor of the fruit.
The presence of chestnut since ancient times has meant that some trees, still existing, have a particular historical, cultural, scenic and, as such, are defined monumental trees.
Way of production
The entire production process is done manually according to the old country tradition of home production of fruit in syrup consumed in winter-spring, in the absence of fresh fruits.
The freshly picked fruit is selected, washed and put into jars by hand.
All the production is do in less than 24 hours frm the harvestiong of the fruits.