The Chestnut Cultivation, The Chestnut Harvest
A Precise Crop Cycle
In Fontanabuona, chestnut cultivation has given rise to a well-defined crop cycle. After the trees have reached a certain age, the chestnut grove is razed to the ground and the soil is cultivated with different plants for a few years. Subsequently, lush shoots are left to grow which are then grafted. This cycle is repeated periodically to ensure optimal chestnut production.
The Harvesting and Processing of Chestnuts
The chestnut harvest took place at the end of September, with the use of special practices to protect the hands from hedgehogs. The chestnuts were then dried and subsequently peeled through a process that made them ready for grinding into flour. Drying took place in special buildings or in domestic environments.
Chestnut Flour and Its Conservation
Once dried and peeled, the chestnuts were ground into flour at a mill owned or owned by a miller. The flour obtained was then preserved and used to prepare various typical local dishes. The chestnut represented an important element of the local economy until the beginning of the twentieth century, with harvests that often exceeded local needs and allowed sales outside the district.
The cultivation and processing of chestnuts in Fontanabuona represented an important crop cycle that contributed significantly to the local economy. Thanks to harvesting and processing techniques passed down from generation to generation, chestnuts were a fundamental food in the diet and an essential element of the culture and identity of the region.
Sources
Viarengo G., “L’Albero della Cuccagna. Paesaggio, alimentazione e cucina nella Liguria di Levante”, Chiavari, Internòs, 2023
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