Marrone di S. Cristina

Marrone di S. Cristina is a type of chestnut that is grown in the Campania region of Italy. It is specifically found in the towns and communes of Sant’Angelo a Cupolo, San Giorgio La Molara, and San Lorenzello. This chestnut is known for its large size, sweet taste, and soft texture. It is often used in traditional Italian dishes, such as chestnut soup and chestnut flour pasta.

The Marrone di S. Cristina 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 true Marrone di S. Cristina, such as being at least 3 cm in diameter and having a sweet taste.

One recipe that uses Marrone di S. Cristina is chestnut soup. To make this soup, you will need 500g of Marrone di S. Cristina, 1 onion, 1 carrot, 1 celery stalk, 1 liter of vegetable broth, and salt and pepper to taste. Start by peeling and chopping the onion, carrot, and celery. In a large pot, sauté the vegetables until they are soft. Add the chestnuts and vegetable broth, and bring to a boil. Reduce the heat and let simmer for 30 minutes. Use an immersion blender to puree the soup until it is smooth. Season with salt and pepper to taste.

Another recipe that uses Marrone di S. Cristina is chestnut flour pasta. To make this pasta, you will need 200g of chestnut flour, 200g of all-purpose flour, 3 eggs, and a pinch of salt. Mix the flours and salt together in a bowl. Make a well in the center and crack the eggs into it. Use a fork to whisk the eggs and gradually incorporate the flour mixture. Knead the dough until it is smooth and elastic. Let it rest for 30 minutes. Roll out the dough and cut it into your desired shape. Cook the pasta in boiling salted water for 2-3 minutes.

– “Marrone di S. Cristina” (
– “Marrone di S. Cristina” (