Castagna di Acerno is a type of chestnut that is grown in the Campania region of Italy. It is specifically found in the towns and communes of Acerno, Montecorvino Rovella, and Giffoni Valle Piana. This chestnut is known for its large size, sweet taste, and soft texture. It is often used in traditional Campanian dishes, such as chestnut soup and chestnut flour pasta.
The Castagna di Acerno has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This means that it is a product that is deeply rooted in the local culture and tradition of the Campania region. The chestnuts must meet certain specifications in order to be considered a Castagna di Acerno, such as being at least 3 cm in diameter and having a minimum sugar content of 10%.
One popular recipe that uses Castagna di Acerno is chestnut soup. To make this soup, the chestnuts are boiled and then blended with onion, garlic, and vegetable broth. The mixture is then simmered with cream and seasoned with salt and pepper. Another recipe is chestnut flour pasta, which is made by mixing chestnut flour with wheat flour and water to create a dough. The dough is then rolled out and cut into the desired shape before being cooked.
Sources:
– “Castagna di Acerno” (https://www.prodottitipicicampani.it/prodotto/castagna-di-acerno/), Prodotti Tipici Campani
– “Castagna di Acerno” (https://www.pat.campania.it/prodotto/castagna-di-acerno/), PAT Campania
– “Chestnut Soup with Castagna di Acerno” (https://www.italymagazine.com/recipe/chestnut-soup-castagna-di-acerno), Italy Magazine
– “Chestnut Flour Pasta with Castagna di Acerno” (https://www.italymagazine.com/recipe/chestnut-flour-pasta-castagna-di-acerno), Italy Magazine