Food & Wine


Text: CUINA MAGAZINE Photo: Anna García Frigola

Viladrau chestnuts

Sweet chestnuts are a traditional delicacy that now have their own gastronomic pedigree and multiple uses in today’s cuisine

Sweet chestnuts are the product par excellence of the autumn season. Chestnut trees were first introduced by the Romans from the Caucasus and the eastern Mediterranean, although they did not become widespread in Catalonia until the 18th century. Chestnut trees were also largely restricted to specific areas of Catalonia, in particular the north east of the country (Guilleries-Montseny, Corredor-Montnegre, Empordà and Garrotxa), but also in Conca de Barberà, where the climatic conditions are particularly favourable. Sweet chestnuts are a fruit with a high energy value, and they are especially rich in vitamins while having a low fat content. Traditionally, they were boiled or roasted for the All Saints festival. However, over time they have evolved their own gastronomic pedigree and their uses in cookery have multiplied. Nowadays, chestnuts are to be found accompanying meats of different types, and are often found in soups, purées and desserts. Viladrau chestnuts are highly-prized and come from estates at an altitude of 900 metres in the Montseny Natural Park. What’s more, they are subjected to a preservation process that is totally natural in which only water is used, without any type of chemical product.

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