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Chestnuts and Marrons: thebread of the forest

In autumn it's time for chestnuts!

The Apennines are tinged with yellow, red and brown and are ready to give us the fruits of their woods. How can we resist this living picture?

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Symbol of conviviality and taste

Do you remember the days in the Apennines you spent with your grandparents filling wicker baskets? Walking in the cool and peaceful chestnut woods of the Tuscan-Emilian Apennines is a panacea for the mind and body. If, then, we add the natural spectacle of the foliage and the traditional chestnut harvest it becomes the perfect place to spend a relaxing and profitable day in the company of friends and relatives. In the woods of the Bolognese Apennines there is also the good fortune to collect the precious and unmistakable Marrone Biondo, present in the area since ancient times and now more than ever in need of protection against insects and drought. For centuries, the chestnut has played a central role in the sustenance of rural communities, not only thanks to the firewood, but above all thanks to its delicious and substantial fruits rich in fiber, which in times of scarcity of cereals have gone to replace wheat. . Here, then, that the local mountain cuisine has been enriched with delicious recipes based on these products such as the classic brown polenta, the very simple and delicious Manfent and the traditional Castagnaccio

Delights to eat and drink: typical products and chestnut beers

In Ca 'del Costa, along the Futa road, the Futa Point awaits you, ready to offer you a rich range of typical local products including Marrone Biondo from the Bolognese Apennines and very special artisanal beers: Beltaine beers with chestnut

The recipe: the Castagnaccio di Monghidoro

Could you resist a splash of white truffle on a plate of egg noodles? Here is Nonna Angela's recipe.

Ingredients: 300g of chestnut flour, ¼ of a liter of milk, 2 tablespoons of olive oil, ¼ of a liter of water, orange zest, 30g of sugar, 30g of pine nuts, 30g of walnut kernels, 50g of grapes pass, 30g of butter, salt to taste

Procedure: After soaking the raisins in warm water, pour the flour into a bowl, add the salt, sugar, olive oil and milk a little at a time. Continue to mix with the wooden spoon and dilute with water until you get a fluid batter. Add the squeezed raisins, orange zest, pine nuts and chopped walnuts. Mix everything together. Grease a pan and pour the mixture into it. Wet the surface with olive oil and put a few flakes of butter. Put the castagnaccio in a hot oven for about an hour. A burnished crust should form on the surface.


Try it yourself and show us your creations. Send the photos of your dishes to to see them reshared  on our social networks!
Hands in the dough!

Come visit!

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Tasty tours, natural well-being, paths of history, mysteries and legends, trekking and bike paths: discover the lands of BOM and let us advise you for your next holiday in the Apennines


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