Festa della Castagna

Name

Sagra della Castagna

Caprese Michelangelo

Date

Last 2 weekends of October

contact

Municipality of Caprese Michelangelo Piazza della Vittoria Caprese Michelangelo Tel. 0575 793611 - Pro Loco Caprese Michelangelo tel. 0575 793912 e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Description of the Festival

Boiled, raw, roasted, dried or transformed into flour or jam, chestnuts have always been an important food for the life and gastronomy of Valtiberina. The prevalent and best known variety of Caprese is the "brown" whose fruits are characterized by more or less intense brown color, with brown streaks and medium-large size (70-85 fruits / Kg). In 2008 the Caprese Minchelangelo brown was given the PDO name. Thanks to its organoleptic characteristics, brown is excellent roasted, glazed, peeled and boiled with fennel. Even today many chestnut growers practice hand-harvesting involving the whole family in this secular rite. The best time to buy the fresh product is October, at the time of harvest, in the following months you can find chestnut flour produced in local mills after drying the fruit with which you can prepare traditional desserts like castagnaccio, frittelle, baldino. The birth of the festival is due to the idea of ​​some Capresani Lords who wanted to bring to the attention of a large public the goodness and refinement of the dishes based on chestnuts that have always been part of the gastronomy of Valtiberina.

THE BALLOTTE: Prepare a pot full of salted water flavored with a handful of wild fennel and a half bay leaf. Dip the chestnuts with the peel and boil being careful not to stracuocerle. Drain and eat both hot and cold.

Attention: the dates indicated may vary. We therefore invite readers to inquire by contacting the organizers of the various events to find out in which days the edition of the current year will be held