Overview

Chestnuts, known in Sicilian as “castagna” or “castàgni”, are the fruits of the chestnut tree (Castanea sativa), a majestic species that grows abundantly in Sicily’s mountain areas, particularly in the Nebrodi, Madonie and Etna ranges. These autumn fruits, encased in spiky burs, were for centuries a vital food source for mountain communities on the island, so much so that they were called “the bread of the poor” for their high nutritional value and ability to sustain families through winter.

In Sicilian tradition, chestnuts feature in countless recipes, from the simplest preparations—such as roasted chestnuts cooked over braziers—to more elaborate pastries using chestnut flour. Today, chestnut cultivation and harvesting remain important activities in many of Sicily’s mountain zones, where ancient techniques and recipes that showcase this precious fruit are still passed down.

Characteristics

Chestnuts grow inside a green spiky bur which, once ripe, opens to release one to three fruits. The nut has a rounded shape slightly flattened on one side, with a firm, glossy brown outer shell, often streaked. At the base lies a lighter patch called the hilum or “belly”.

Inside the shell is a thin brown astringent skin enveloping the cream-coloured flesh. The flavour is sweet, slightly floury, with notes reminiscent of hazelnut. The texture varies depending on the method of cooking: soft and floury when boiled, drier and crumblier when roasted.

Sicilian chestnuts from mountain areas are particularly appreciated for their sweet flavour and firm flesh. Local varieties boast excellent organoleptic qualities, the result of centuries of adaptation to the island’s mountainous terrain.

Varieties

Common chestnuts

Of variable size, these grow two or three to a bur. They are more irregular in shape, slightly flattened on one side. They are the most widespread and used for all preparations.

Marrons

Larger and finer than common chestnuts, generally one per bur. They have a more regular, rounded shape, a shell that detaches more easily and firmer, sweeter flesh. In Sicily, marrons are less common than regular chestnuts.

Seasonality

In Sicily, the chestnut season runs from late September to November, with the harvest peak in October. The earliest chestnuts ripen in lower areas, while those in high-altitude woods mature later. Harvesting takes place when the burs naturally open and the fruits fall to the ground.

Traditionally, in Sicily’s mountain villages, chestnut harvesting was an event of great economic and social importance, with entire families involved in the woods and village festivals dedicated to this autumn fruit.

Culinary uses

In Sicilian cuisine, chestnuts appear in numerous preparations.

Roasted chestnuts

Chestnuts roasted over embers or in special perforated pans represent the most traditional way of enjoying them. Before cooking, a cut is made in the shell to prevent them from bursting. Served piping hot, they are often wrapped in newspaper according to tradition.

Boiled chestnuts

Called “ballotte” or “vidduti” in Sicilian, they are cooked in salted water or water flavoured with bay leaves and wild fennel. They have a softer texture than roasted chestnuts and are easier to digest.

Chestnut desserts

Chestnut flour is used to prepare castagnaccio, biscuits, tarts and other sweets. In some areas of the Nebrodi, “turruni di castàgni” are prepared—autumn treats made with boiled, mashed chestnuts enriched with honey and dried fruit.

Glazed chestnuts

Chestnuts are candied in sugar syrup to create marrons glacés, an elegant delicacy enjoyed during the Christmas season.

Soups and stews

In mountain areas, rustic soups are prepared with chestnuts, legumes and cereals—nourishing dishes of Sicilian peasant cuisine.

Preparation

For roasting, it is essential to make a cut on the rounded side of the shell to allow steam to escape and prevent the chestnuts from exploding. Place them on a grill or perforated pan and roast, turning often, until the shell opens and the flesh softens—about 20–30 minutes.

To boil, wash and lightly score them, then cook in plenty of salted water for 30–40 minutes. To ease peeling, blanch briefly, then peel while still warm.

To use dried chestnuts, soak them in water for 12–24 hours, then boil for a long time until tender.

Storage

Fresh chestnuts keep for several weeks in a cool, dry, well-ventilated place. It is important to check them regularly and remove any showing signs of spoilage. A traditional method involves soaking them in water for 3–4 days, changing the water daily (curation), then drying them completely. This eliminates parasites and prolongs shelf life.

Chestnuts can be frozen raw after cleaning and peeling, or they may be frozen once cooked. They keep frozen for 6–8 months. Drying is another traditional method: dried chestnuts keep for months and can be eaten as they are or rehydrated.

Cooked chestnuts keep in the refrigerator for 2–3 days in a sealed container.

Chestnut flour

Chestnut flour is obtained by drying and milling dried chestnuts. It has a light beige colour, fine texture and distinctive sweet flavour. It is naturally gluten-free, making it suitable for coeliacs.

It is used to prepare castagnaccio, a traditional Tuscan dessert also adopted in Sicily, made with chestnut flour, water, oil, pine nuts, raisins and rosemary. It is also used for biscuits, crêpes and as an ingredient in mixed doughs.

Chestnut flour should be stored in a cool, dry place in an airtight container for no more than 3–4 months, as it tends to go rancid.

Nutritional properties

Chestnuts are highly nutritious and calorie-dense: 100 grams of fresh chestnuts provide about 200 calories, and 100 grams of dried chestnuts about 350 calories. They are rich in complex carbohydrates (around 45% in fresh chestnuts), providing long-lasting energy.

They contain good amounts of fibre (around 8%), which supports intestinal transit and satiety. They are a moderate source of plant-based proteins and low in fats, mostly unsaturated.

In terms of vitamins, chestnuts supply B vitamins, particularly B1, B2 and B6, and vitamin C (partially lost during cooking). They also contain important minerals such as potassium, magnesium, phosphorus, calcium and iron.

They are naturally gluten-free, making them suitable for coeliacs. In Sicilian folk medicine, they were considered restorative, energising and helpful against anaemia.

Purchase tips

Fresh chestnuts should feel heavy for their size, indicating they are not dried out inside. The shell should be glossy, taut and intact, without holes or dark spots that might indicate parasites. When pressed lightly, the chestnut should feel firm, not hollow.

Avoid chestnuts with tiny holes in the shell—a sign of worms. The water test is effective: fresh, healthy chestnuts sink, while hollow or infested ones float.

Choose chestnuts of local and recent production. In Sicily, chestnuts from the Madonie, Nebrodi and Etna areas are particularly prized.

Curiosities

In Sicilian mountain villages, especially on Etna and in the Nebrodi, autumn festivals dedicated to chestnuts are still celebrated today, with tastings of roasted chestnuts, new wine and local specialities. These festivals are an important moment for celebrating the territory and its traditions.

An old Sicilian saying goes: “A castagna è pani, cumpanaggiu e vinu” (“The chestnut is bread, accompaniment and wine”), highlighting how this fruit once constituted a complete meal for mountain populations.

The traditional “curatura” of chestnuts in water not only eliminated parasites but also helped select the fruits: those that floated were hollow or infested and were discarded, while those that sank were sound.

On Mount Etna there are centuries-old chestnut trees of monumental size, some over 500 years old. The “Chestnut of the Hundred Horses”, near Sant’Alfio, is considered the largest and oldest tree in Europe, with a circumference that, according to legend, could shelter a hundred riders.

In Sicilian tradition, roasted chestnuts were sold on the streets by “castagnari”, itinerant vendors who roamed towns with smoking braziers, calling out to customers. This tradition is still alive in some inland towns during autumn.