Dried Calizzano and Murialdo Chestnut

An ancient preservation technique, once common throughout the Ligurian Apennines and the Piedmontese valleys, still survives in the Bormida Valley. It involves drying chestnuts in tecci, small one-room stone buildings with a shingle roof. A low fire burns constantly inside, smoking the chestnuts arranged on a wooden rack (graia) suspended two or three meters above the ground. Active tecci can still be found hidden amongst the huge old trees in the chestnut woods of the upper Bormida Valley.

Season

Harvested from mid-September to mid-November, processed, chestnuts are available all year round