The Italian geographical review, “Rivista Geografica Italiana,” in an article from 1980 (number 87), reported that chestnut cultivation in the Municipality of Vallerano existed in the year 1500. In 1584, the prince Farnese authorized the exportation of the chestnuts only to those nearby towns capable to, supply equal amounts of grains in return. There is no doubt that in this area chestnut groves existed before other types of tree cultivation, and that the climate and the nature of the soil has always provided for fertile conditions.
As well as consumption of the fresh product, the chestnut is used in numerous dishes from the simplest in traditional peasant cooking to the most elaborate recipes. It can be eaten in various ways: boiled or cooked over the stove, sugar glazed (marron glacé), as jam, as an accompaniment to meat dishes (pork roast) or fish dishes (baccalà or salt cod), as a filling for pastries, as an ingredient in various sweet dishes, and in the production of liqueurs. Furthermore, it is sold as flour, and essential for the preparation of castagnaccio.
Consumers will be able to identify the product with the denomination "Castagna di Vallerano DOP," displayed on the packages and with the specific logo.