The humble sweet chestnut has been an important ingredient in the Mediterranean diet – Homer mentions them, and Pliny even says which kinds were grown in Southern Italy. With time their cultivation spread throughout the peninsula, because they were one of the few food crops that could be grown on steep mountain slopes, and also one of the few crops that could be expected to provide sustenance through the long winter months.
By the middle ages castagne were the staple food of the peasants in large parts of Italy. In this area it has been the saviour of many people who otherwise would have starved when times got really bad and the sweet chestnut flour is still known to this day in Garfagnana as “poor mans flour”
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There are many ways to prepare and eat chestnuts but one of the favourites in this area is Ballotte – the boiled chestnuts. Generally done with the first of the crop at the start of the season before they become too dry for ballotte and are instead used for the Mondine – the roast chestnuts (article here)
This afternoon one of the great characters of Barga Vecchia, Natale Bertolini (article here) who is famous for his chestnut roasting technique (article here) turned up at Aristodemo’s bar with a basket full of still steaming freshly boiled ballotte.
Within minutes the party was on, the red wine was flowing and all helped along, as usual, by the accordion playing of Giuliano
It should only be a matter of days before the first Mondine – the roasting on open fires out in the piaaza will be upon us (article here)
castagne – chestnuts
1. Low in fat, low in oil, cholesterol free.
2. Calories from Carbohydrates instead fat.
3. Excellent Protein and dietary fibre.
4. Contain significant Vitamin which Strengthens immune system, build energy, improve digest system and metabolising function.
5. Strengthens kidney function and good for liver, lung,stomach and promotes urination.
