Chestnut harvesting in the Mugello: when and how it takes place

Every autumn, the woods of the Mugello Apennines fill with the unmistakable scent of ripe chestnut burrs. It is time for the harvest of the Mugello PGI Marrone, a fruit that requires care and attention at every stage, from falling from the branch to reaching the table. In this guide, we look at when chestnuts are harvested, how the harvest takes place in the chestnut grove, and what traditional techniques are used to preserve them.

When are Mugello chestnuts harvested?

The chestnut harvest follows the rhythm of the seasons: it takes place in autumn, roughly between October and November, when the burrs open and the fruits fall naturally to the ground. The exact window depends on the year's weather patterns and the altitude of the chestnut grove.

Unlike other fruits, the chestnut does not detach from the plant before full maturity: one waits for it to fall on its own, a sign that it has reached the right degree of sweetness. This makes harvesting a patient task, concentrated into a few crucial weeks.

How does harvesting in the chestnut grove work?

The chestnut is a fruit that requires care and attention even after it has fallen. It should not remain on the ground for long, where humidity and temperature fluctuations could ruin it: for this reason, it is necessary to pass repeatedly under the same trees, collecting the fruits as they fall.

An initial selection takes place directly in the chestnut grove: damaged or wormy fruits are discarded on the spot. The collected chestnuts then undergo a meticulous manual inspection and screening, which selects them by size. In the controlled supply chain of the Azienda Agricola La Fenice, the chestnuts go to the distributor on the very evening of the harvest, to be on the market just a few days after leaving the woods: it is this freshness that makes the difference.

What makes a Mugello chestnut PGI?

Not all chestnuts can boast the PGI label. The specifications set precise requirements: the size must be quite large and uniform (no more than 90 fruits per kilo) and the fruits must be healthy, without mold or wormholes, whole, dry, and clean. From the chestnut grove to the sales counter, a rigorous set of rules governs the entire supply chain with checks at every step.

The chestnut, after all, is not simply a larger chestnut: it comes from grafted plants, which make it "domesticated" and refined, with an oval and elongated shape, a reddish color, and a thin skin that makes it easy and quick to peel. If you want to learn more, read our guide to the Mugello PGI Marrone.

Traditional preservation: the "curatura"

Fresh chestnuts are a living and delicate fruit. To naturally extend their shelf life, the traditional technique is the curatura (curing): the chestnuts are immersed in room-temperature water for about eight days and subsequently spread out on a porous surface, where they are quickly dried by turning them often.

This ancient method, without any chemical treatment, allows the fruits to be kept longer and reduces waste, respecting the nature of the product.

Drying in "metati"

Smaller chestnuts or those with minor defects, not suitable for the fresh market, are not wasted: they are intended for the production of dried chestnuts and flour.

Traditional drying takes place in "metati," rectangular stone drying sheds divided halfway up by a chestnut-wood lattice. In the upper part, the chestnuts are spread out, moved, and turned periodically; in the lower part, a fire of chestnut embers is maintained, burning but without flames. A long and laborious process that requires constant vigilance and preserves the charm of traditional rituals. Once dried, the chestnuts are "beaten" to separate the fruit from the peel and skin, then sorted again to check their quality.

From harvest to table

What makes the Mugello chestnut special is precisely this short and careful supply chain: from the woods to the table, every step is designed to preserve its aroma and quality. From fresh fruits to dried chestnuts, from stone-ground flour to marrons glacés, the autumn harvest is the starting point for the entire range.

Frequently asked questions

In which month are Mugello chestnuts harvested?

The harvest is concentrated in autumn, roughly between October and November, when the burrs open and the fruits fall naturally. The precise dates vary each year based on the climate and altitude.

How can fresh chestnuts be kept for a long time?

The traditional technique is curing: immersion in room-temperature water for about eight days, then drying on a porous surface. At home, they can be kept in the refrigerator for a few weeks or frozen after scoring the peel.

Why shouldn't chestnuts be left on the ground?

Because the humidity of the ground and temperature fluctuations can promote mold and rot. This is why harvesting requires repeated and frequent passes under the trees.

Discover the products of Azienda Agricola La Fenice created from the harvest of Mugello PGI chestnuts: visit the shop.