The company became certified in 1957, even though it has been cultivating marron chestnuts for several generations, gaining a considerable wealth of experience and knowledge.
The chestnut groves extend over 50 hectares of land in the unspoiled Tuscan-Emilian Apennines, an area greatly valued for the quality of its Marrone di Castel del Rio IGP chestnuts and home to numerous centuries-old chestnut trees.
The chestnuts are harvested manually in October, from when they begin to fall right until the last one drops, the best way to guarantee they processing from fresh.
In addition to being marketed as a fresh fruit in the autumn, marron chestnuts are the only or core ingredient of all our processed products.
The company has its own processing warehouses, immersed in the chestnut groves. And a cold store to keep the product at the right temperature. A practice that is becoming continually necessary due to the rise in autumn temperatures.
The chestnuts are dried in the "metato", as per tradition, with the heat of the chestnut wood kept at low temperatures, never higher than 40 degrees, to maintain the nut's nutritional properties. This also makes the dried chestnuts suitable for people on a raw food diet and vegans.
The dried chestnuts are milled using our stone mill to keep the product cool and preserve its organoleptic characteristics, creating an raw, wholemeal marron chestnut flour.
The production system has a low environmental impact as it uses renewable solar energy.
The passion and love for marron chestnuts is ingrained within us, our grandparents would tell us that "the chestnut tree is the 'bread tree', which has fed entire generations" because it could be used throughout the year: every day a small square was cut from the pressed chestnut flour kept in the kitchen cupboard to make the chestnut polenta that gave them the energy to work the land.
The company's goal is to enhance the quality of our chestnuts, safeguarding environmental resources and consumer health.