The chestnut: mountain bread, a pillar of Lucanian gastronomy
The chestnut: mountain bread, a pillar of Lucanian gastronomy

The chestnut: mountain bread, a pillar of Lucanian gastronomy

The Greek historian Xenophon called the chestnut the bread tree: the chestnut is indeed rich in nutrients, such as complex carbohydrates, which make it similar to a cereal in nutritional value. This is why, in the past, it enabled entire families to survive the long periods of famine during the harsh winters in mountain areas. 

The chestnut: a bit of history

The chestnut is an ancient fruit: we know that it was already being eaten in Greek times, especially by women who ate it to honour the goddess Ceres. Over the centuries, however, the chestnut has had a double function, because in addition to providing a calorific reserve for local populations, it has also been widely used as a building material, especially for the agricultural and mining industries.

Its widespread use in Basilicata began in Roman times and continued throughout the Middle Ages, thanks to the work of various monastic orders, while at the end of the 19th century landowners in Basilicata decided to graft local varieties of chestnuts to increase their quality. Today, chestnut groves and chestnut coppices are included in the list of woods to be protected in the Regional Landscape Plan, precisely because they perform important naturalistic, landscape and historical-cultural functions.

The chestnut: mountain bread, a pillar of Lucanian gastronomy

Chestnuts in Lucanian tradition

It is in the mountainous areas of Basilicata that the chestnut has found its natural habitat, so much so that today it boasts a rich biodiversity of chestnut trees: from the“Prevutessa” to the famous“Munnaredda”, each variety represents a particular locality or tradition from its name onwards. The Munnaredda, for example, is light brown in colour and triangular in shape. It has a loosely attached episperm (the film covering the flesh) and is particularly popular in the Lucanian Apennines because of the ease with which it can be peeled, a “munnare” in the local dialect.

In traditional local cuisine, chestnuts are therefore used in a variety of preparations, not only in the form of flour – from which tagliatelle, panzerotti and tarts are made – but also as the main ingredient in first and second courses. Among the soups, the munnulata, consisting of baked chestnuts, beans and potatoes, all seasoned with cift, a condiment made from dried and ground sweet pepper powder, quickly cooked in hot oil and then poured over the dishes, is an excellent choice.

The chestnut: mountain bread, a pillar of Lucanian gastronomy

Chestnuts among the protagonists of the Mountain Festival in Castelsaraceno

On the last weekend of October, Castelsaraceno hosts the Festa della Montagna, an opportunity to celebrate mountain culture and the precious products that nature offers in the autumn season. In addition to excursions and moments of training and entertainment, there will be plenty of space for initiatives linked to the promotion of the local enogastronomy, with exhibitions and tastings of typical products and traditional recipes. An event not to be missed for those in search of the ancient flavours of rural tradition, the charm of the mountains, as well as chestnuts and all the other products of the autumn undergrowth.

The chestnut: mountain bread, a pillar of Lucanian gastronomy

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