Chestnut groves: In search of excellence

What’s Autumn Without Chestnuts?!?

In Piedmont, autumn feels like pure magic: the chestnut groves turn golden yellow and deep brown, the vineyards blaze with shades of orange and bronze, and the hills? They soak up every warm hue, creating a breathtaking scene that fills the heart and soothes the mind.

Chestnuts, along with the colorful vineyard leaves, are the true stars of this spectacular season. The vibrant colors of the chestnut trees bring energy and life to Piedmont’s woodlands, enriching the region’s incredible biodiversity.

But how many types of chestnuts do you actually know?
Let me share a few fun facts, where you can find them, and some tasty ideas on how to enjoy them… even in the kitchen!

 

Chestnut or Marron? A Difference Worth Knowing

The chestnut is the wild fruit of the chestnut tree, while the marron comes from trees that are carefully cultivated.

  • Chestnuts are smaller, slightly flattened on one side, with a tough outer skin and a rich, intense flavor.

  • Marrons are larger, with a smooth, striped skin and a sweeter taste—perfect for making the famous marrons glacés!

 

woods-of-chestnuts

Chestnut Groves in Piedmont: Traditions to Experience and Respect

Discovering a chestnut forest in autumn is an experience not to be missed.
Piedmont preserves prized varieties, the result of centuries of agricultural traditions:

Marrone della Val Susa PGI

Native to the Susa Valley, it includes five local ecotypes. Sweet and prized, it is often used to make marrons glacés.

Castagna di Cuneo PGI

Cultivated since ancient times in the mountain areas of Cuneo province. It has a medium size and a light to dark brown skin. Perfect for making flours, polenta, tagliatelle, ravioli, and gnocchi.

 

big chestnuts

Experiences Among Chestnut Groves: the SlowDays Corner

Even though SlowDays doesn’t offer specific chestnut-picking tours, we love to share and celebrate this magical time of year!
If you’d like to plan an autumn getaway in the Langhe, filled with woodland walks, wine tastings, authentic flavors, and breathtaking landscapes, get in touch with us.
We’ll create a slow, tailor-made itinerary just for you — the accurate SlowDays way.

👉 Check out our Food and Wine Tours here or feast your eyes on more Piedmontese delights in the guide Gastronomy in Piedmont.

 

Using Chestnuts in the Kitchen

Not just for desserts! Chestnuts are incredibly versatile and can surprise you in savory dishes too:

  • Chestnuts and Cheese: try potato and chestnut gnocchi served with a warm fondue.

  • Chestnuts and Cured Meats: irresistible lard and chestnut rolls, maybe with a touch of honey!

  • Chestnuts and Wine: nothing beats an evening with roasted chestnuts and a glass of Dolcetto d’Alba DOCG. A traditional pairing that challenges the old saying: “Never drink water after eating chestnuts!”

SlowDays Recipe: Chestnut and Ricotta Cream

Ingredients:

  • 300 g boiled and peeled chestnuts

  • 200 g fresh ricotta cheese

  • 50 g wildflower honey

  • A pinch of salt

  • 1 tablespoon of rum (optional)

Preparation:

  1. Blend the chestnuts until smooth and creamy.

  2. Add the ricotta and honey, mixing well.

  3. If you like, add a tablespoon of rum for extra flavor.

  4. Serve the cream on toasted bread slices or use it as a filling for autumn desserts.

Tip: Pair this cream with a glass of Moscato d’Asti DOCG or Barolo Chinato!

 

cream-chestnut-ricotta

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