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Production area and history
It includes the territories of the following municipalities of the province of Treviso: Borso del Grappa, Crespano del Grappa, Paderno del Grappa, Possagno, Cavasodel Tomba, Pederobba, San Zenone degli Ezzelini, Fonte, Asolo, Maser, Castelcucco, Monfumo, Cornuda, Montebelluna, Caerano di San Marco, Crocetta del Montello, Volpago del Montello, Giavera del Montello, Nervesa della Battaglia.
The cultivation of chestnut has always been an activity of significant importance in terms of energy, food and for the construction of products useful for agricultural activity (poles, barrels, beams, etc.).
The cultivation of the Monfenera chestnuts dates back to the medieval period, documented by an act of 1351 which regulated their collection among the heads of families. Much of the product was transported to the Treviso market and, along the Sile, to Venice.
Over the centuries there have been periods of abandonment of chestnut woods alternating with phases of assiduous use of the forest as a resource for the supply of firewood, for the production of fruits for human and animal nutrition and for obtaining wood for industrial uses . Greater attention is paid to chestnut growing in the first half of the 19th century under the Habsburg Empire, when the quality and class of chestnuts are highlighted, through the Land Registry Records, depending on the location of the chestnut groves.
Since about 1980 the chestnut cultivation has been recovering throughout the Pedemontana del Grappa and Montello area, thanks above all to the creation of numerous events, including the Monfenera Chestnut Market Exhibition inaugurated in 1970. The aim is to promote the cultivation of chestnut, for the improvement of the environment and forests, and to enhance the fruits and numerous derivative products.
The very sweet taste of the pulp, the homogeneous and compact structure of the fruit and its floury pasty consistency make the "Marroni del Monfenera" unique. Their properties, closely linked to the soil and climate characteristics of the cultivation area, derive from the average chemical composition of the chestnuts, in which there is a greater quantity of carbohydrates, lipids and potassium, and a lower presence of sodium.
Marrone di Monfenera PGI (photo www.asso-marronimonfenera-igp.it)
Production specification - Marrone di Monfenera PGI