Description
The Marrone della Valle di Susa PGI refers to the fresh chestnut of the local ecotypes known as Marrone di San Giorio di Susa, Marrone di Meana di Susa, Marrone di Sant’Antonino di Susa, Marrone di Bruzolo and Marrone di Villar Focchiardo.
Production Area
The production area of Marrone della Valle di Susa PGI is within 28 municipalities in the Province of Turin, in the Piedmont region.
Production Method
The chestnut groves must be kept clean and the brushwood must be free from shrubs and ferns, which are mowed without the use of herbicides or other chemical substances. Harvesting is carried out by hand and generally begins around September 20th, ending within the first ten days of November. The chestnuts are selected and measured; only undamaged chestnuts with the right size are chosen. If a certain amount of the product is not sold within 30 days from harvesting, it must be treated. This process takes place by immersion in water at a warm or room temperature; in the first case it takes 2-8 days, whilst for water at about 48°C, 50 minutes are enough; this is followed by 50 minutes in cold water. The use of chemical additives is not permitted.
Appearance and Flavour
Marrone della Valle di Susa PGI has a medium-large size and a maximum of three fruit per husk. The shape is ellipsoidal with a small apex. The peel is Havana brown in colour, tending to reddish, with a variable number of streaks, whilst the flesh is white or white-cream in colour and almost free of superficial grooves; it is crunchy and has a sweet flavour.
History
The chestnut groves already existed in the Susa Valley during the Roman era, although documents about them can only be found from the Middle Ages. Among the chestnut groves that populated the valley, the most noted was the Castagneretum di Templeris, which belonged to the Templars. In the chestnut groves situated between the municipalities of Villar Focchiardo and San Giorio di Susa, it is still possible to find the most ancient chestnut strains of the valley. Later, cultivation became widespread thanks to the work of the monasteries, which planted chestnut trees throughout the Susa Valley, using the same local ecotypes of today’s PGI. At the end of the 19th century trading in chestnuts was prosperous and direct, not only with other Italian regions but also with France and the United States. A decrease in production was registered during the period after the Second World War, but in the 1980s, the revaluation of the social-economic importance of chestnut groves led to the gradual increase of cultivation. As testimony to the renewed interest, for over 40 years there has been an annual festival dedicated to Marrone della Valle di Susa PGI.
Gastronomy
Marrone della Valle di Susa PGI should be kept in a cool, dry place. This chestnut is particularly easy to peel, as the epicarp detaches easily from the flesh. It is very good roasted or boiled but it can also be used as an ingredient in many recipes, from hors d’oeuvres to desserts. Boiled (ballotte) or roasted chestnuts are often served as a side dish. One of the most popular desserts is the traditional Marrons Glacés, and they are also delicious when marinated in grappa.
Marketing
The product is marketed as Marrone della Valle di Susa PGI. It is sold fresh in nets of 1 - 2 - 2.5 - 3 or 10 kg, as well as in packaging with a higher weight (25 or 50 kg). It is generally available on the market from September 25th until mid-November of the production year.
Distinctive Features
Marrone della Valle di Susa PGI is highly appreciated due to the particular crunchy consistency of the flesh, the sweet flavour and its indisputably unique aroma.
