The fruit of the chestnut tree is commercially distinguished between chestnuts and marroni. This commercial distinction implies a different evaluation of the product price which considerably affects the grower’s income.
It is common to confuse chestnuts and marroni. The following table offers a comparison between the main characteristics of chestnuts and marroni:
CHESTNUT
MARRONI
The peel has a uniform dark brown colour.
The peel has a lighter brown colour with dark lengthwise streaks.
Chestnuts have an elongated, almost conical form.
Marroni have a large oval form .
The peel is thick, tough and penetrates the fruit
The peel is thin and does not penetrate the fruit.
Peeling chestnuts is in general difficult.
Peeling marroni is in general
easy.
Chestnuts are destined for fresh consumption or the production of dried white chestnuts from which chestnut flour is obtained. Marroni have two uses: fresh consumption and industry. Marroni are particularly sought after by industry for the production of superior products like marrons glacés or for pastry making.
2. WHAT ARE THE VARIETIES OF ITALIAN CHESTNUT?
There are several varieties of chestnut tree in Italy. Each production zone boasts different varieties named according to the area of cultivation. These varieties have similar characteristics to those of other zones. They are probably ecotypes (varieties that breed in the environment to which they belong), originally belonging to a few varieties that have evolved in different ways with the influence of the terrain and climate conditions and the different cultivation zones.
The following are among the numerous varieties of Italian chestnuts:
• in Piemonte, the Madonna di Canale chestnut, appreciated for its precocity, the Bracalla of the Val Varaita, famous for its size, the Gioviasca, the Marrubia, the Garrone Nero, the Selvaschina, etc.
• in Lombardy, the Verdone, the Catossi, etc.
• in Friuli-Venezia Giulia and Veneto, the Canaluta, the Crespadoro, etc.
• in the Tuscan-Emilian-Romagnan Appennines, the Carpinese or Carrarese, the Pistolese, the Reggiolana, the Laiola, etc.
•in Campania, in Caserta province the Tempestiva, the Riccia, the Lucente, the Paccuta, the Marzatica and the Mercuglaina chestnuts. Also in Campania, in Avellino province the Verdole, the Montemarano, the Montella, the Alerna, etc.
• the Nzerte and the Riggiola are among Calabrian chestnuts.
Finally, it is worth mentioning the Cecio of Monte Amiata, famous for its high productivity and its early maturation, the Montella chestnut cultivated in the province of Avellino, and the Gabbiana cultivated in Valle Tanaro in the province of Cuneo.
3. WHAT ARE THE VARIETIES OF ITALIAN MARRONI?
In general, the differences between marroni varieties are more significant than for chestnuts. They are less productive, more sensitive to climate and terrain conditions and require more frequent and organised cultivation practices.
Florentine or Casentinese marroni include several varieties cultivated in different zones, among them the Feltre marrone, the Val di Cembra, the Val Sugana, the Caprese Michelangelo, the AscoliPiceno, the Pistoia, the Massa Marittima, the Sorano di Montevarchi, etc.
Some marrone varieties cultivated in the Tuscan-Emilian-Romagnolan Appennines are distinguished from Casentinese marroni by different characteristics of the fruit. In particular, it is worth mentioning the Brisighella marrone, the Casola Val Senio, the Castel del Rio, the Chiusa Val Pesio, the Fontanelice, the Forlì, the Marradi, the Palazzuolo sul Senio, the Montepastore, the Pavullo, the Reggio Emilia and the San Benedetto.
The Buono marrone from Monte Amiata is of particular interest. The marroni cultivated in Lazio in the province of Viterbo are in particular demand for industry.
To answer these questions, we referred to Raffaele Bassi, an agricultural technician and consultant, author of the book La Coltivazione del Castagno, published in 1990 by Edizioni l’Informatore Agrario, Calderaio, Verona, Italy.
