Autumn is a magical season when nature gives us a wealth of unique colours and flavours. Like chestnuts, with their sweet and characteristic flavour, a true symbol of the autumn season. They are widely used in the local cuisine of the Alto Oltrepò Pavese, which skilfully exploits the rich harvest from the numerous chestnut groves that characterise the area.
Eaten alone or as an ingredient in important dishes
The Alto Oltrepò Pavese, with its vast chestnut groves, is a land rich in chestnuts. An incredibly versatile product in the kitchen, chestnuts can be used to prepare a variety of recipes that are ideal in the autumn season. From chestnut polenta to traditional castagnaccio, from fragrant soups to irresistible gnocchi or as an accompaniment to important meats, chestnuts are the protagonists of many dishes that delight the palate and warm the soul.
Chestnut flour: a vital ingredient in times of famine
Until the end of the last war, chestnut flour was considered one of the basic ingredients of Oltrepò Pavese. It was an essential part of the local population's diet, a nutritious and abundant source of food in the most difficult times. Chestnut flour was used in a wide variety of dishes, enriching meals and providing energy in times of food shortage.
What to drink with chestnuts?
Autumn is the time of the year when new wines, made from freshly harvested grapes, are presented. It is a time of anticipation and excitement for wine lovers who want to discover the aromas that the new vintage has to offer. And what could be better than pairing the new wine with autumn products such as chestnuts?
Roast chestnuts and new wine
A classic pairing is a glass of Vino Novello with roast chestnuts, a tradition that dates back to ancient times when farmers celebrated the harvest and the end of work in the fields. It was a time of joy and thanksgiving. Families would gather around the fire, telling stories and enjoying the fruits of the earth.
The ancient tradition of pairing roast chestnuts with Vino Novello is still alive, but there are other wines that can replace it, such as Bonarda.
When a full-bodied wine is required
When chestnuts are an ingredient in a dish, such as roast pork, the choice changes. In this case, it is better to choose a more structured and full-bodied red wine. A chestnut and porcini mushroom soup will be accompanied by a Barbera. It is all a question of balance and harmony.
The chestnut tree, symbol of local culture
For centuries, the chestnut tree has been a precious resource for the community of Oltrepadana, playing an important role in the cultural history of this area, especially during the Middle Ages. The chestnut tree was valued not only for its fruit, the chestnuts, but also for its wood. Strong and durable, it was used to make furniture, agricultural tools, bridges and fences. A real "chestnut civilisation" developed, based on agriculture and the sustainable management of forest resources to maintain the health and productivity of the trees. This chestnut culture has created a strong link between local communities and their natural environment. This has given rise to festivals, traditions and gastronomic recipes linked to chestnuts, which have become a symbol of identity in the Oltrepò Pavese area.
