Chestnut
A heritage of traditions and genuineness
Since ancient times the imposing chestnut trees - often centuries-old trees tenaciously clung to the steep slopes of the mountains surrounding Corno alle Scale Park - have been a maintenance source for the population inhabiting the territory, both as fire wood and, above all, as food since their fruits have always been an irreplaceable source of food for the local people.
As a matter of fact, many families owned a small chestnut grove they used to particularly care for, since their survival during the long winter depended on it; those people who did not own a chestnut grove used to work in their neighbors' property obtaining in exchange the third part of the harvest. Famous for its sweetness and size, the local chestnut of Corno alle Scale Park is renowned for its several varieties: from the wild chestnut called Salvano alla Mascarino, from the Lòiola (used for the roast chestnuts) to the Pastanesa (characterized by a slight down and used for the preparation of flour) to the Sborgà. There are many ways to taste this precious food: boiled (ballotti), roasted on the fire (frugiate), or dried to obtain the flour to cook polenta, pancakes, cakes, ciacci and patolle (a mix of water and flour cooked in terracotta or iron molds).
