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"Le Castagne del Prete", are a typical product of Irpinia, a Southern Italian area on the hills right behind the mount Vesuvius and the Gulf of Naples. The tradition wants that this products was created following an hold recipe from the old priests who lived in the area. They are produced using the famous chestnuts from Montella, which have been awarded the D.O.C. Certification in 1987 and the I.G.P.

Certification in 1996. The production process is a very traditional one. Three are the main parts on which the process is based: the Drying process, followed by the selection of the best chestnuts, the Baking process and the Hydration process, which is also known as "bagno" (bath). Each one of these steps has a very specific rule in order to give the chestnuts the typical tasting properties; furthermore, each one of these steps is based over a very accurate research work.

The Drying is done by using wood from the chestnut trees, in special rooms which are called "gratali": this step is important because it gives the product its characteristic aroma, and it is also very important because it removes any water content in the chestnuts. The Baking process is important to give the typical flavour to the chestnuts.

Finally, the chestnuts are put in tanks full of water and they stay in these containers for 7 days. With this step, called "bagno" (bath), the chestnuts become soft. The Perrotta Company, using the best selection of chestnuts and using this original and patented production process, obtains a very soft, delicate and naturally sweet product.
 

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• castagneperrotta@mangibene.it