OUR DRY MARRONS FROM CASTEL DEL RIO IGP
PACKAGES
- Gr. 200, Gr. 400, Gr. 500 single bags, packs of 6 pieces
- Kg. 1, Kg. 5, Kg. 10, Kg. 25 bags
- Q. wholesale
DATA SHEET
- Ingredients: Dry Marron with “Castel del Rio’s Marron IGP”
- Special food: ORGANIC CO 100% MARRON OF CASTEL DEL RIO IGP, GLUTEN FREE, RAW VEGAN
- Storage conditions: Store in a cool dry place away from light sources. For better conservation we recommend pouring it into an airtight container and keeping it in the refrigerator or freezer as it is a dry product without water and can be used immediately as soon as it is taken out.
- Territory: Tuscan-Romagnolo Apennines
- Shelf Life: 12 months
- Certification Body: organic ICEA and V-label Crudo Vegano.
- Particular data: Total processing in the company, harvesting, drying, milling and packaging all at km 0 using renewable energy.
- Packaging: may vary according to availability.
NUTRITION TABLE for 100 grams
| Title | Nutritional value |
| Energy value (KJ) | 1517 KJ |
| Energy value (KCal) | 359 KCal |
| Proteins | 5,8 g |
| Carbohydrates | 70,6 g |
| of which Sugars | 32,8 g |
| Fat | 3,73 g |
| of which Saturated | 0,69 g |
| Fibers | 11,4 g |
| Salt | 0,03g |
Description
Own production 100%, Gluten Free, Organic with IGP Castel del Rio Marrons, Raw Vegan, processed at km 0 with renewable energy, Italian excellence, 100% Italian product.
The drying of the Marron is carried out in the metate, as per tradition with the heat of chestnut wood derived from winter pruning at a low temperature never exceeding 40 degrees, to maintain < strong> nutritional properties unchanged .
NUTRITIONAL ASPECTS
Dry brown has always been used in the Apennines due to its great nutritional importance in the past.
Currently, eating habits have changed and its consumption is very limited, but its use is recommended as it is a healthy and nutritious food .
HISTORY
Drying is an ancient procedure adopted for centuries for the preservation of Marrons and continues to be used.
Dried Marrons could be stored throughout the year and eaten cooked, or ground in characteristic stone mills, to obtain sweet Marron flour.
The drying process, according to the traditional method, takes place in special masonry rooms commonly called “ dryers metati ” with the heat of Marron wood for a duration of 40 days approximately .
In the company, drying is still carried out today in our drying room , to keep the authentic flavor of the past alive while savoring the dry Marron that preserves the nutritional value and the ancient charm of our great-grandparents.
Currently, the traditional production process being very expensive, there are modern technologies that are used industrially , such as heat pumps and boilers and hammer or cylinder mills that improve the yield, but decrease the nutritional value of the product. undergoing a high temperature in processing, losing the traditional flavor of dry Marron and the process lasts a few days.
Advices
Its use in the kitchen affects all year round .
Dried Marrons are excellent for the preparation of appetizers, first courses, second courses and desserts .
You can taste them in delicious nutritious soups , creating different dishes by combining them with beans or chickpeas or pumpkin or adding them cooked in the filling of the rolls, or turkey.
Let’s not forget the classic use in pastry for filled with biscuits , mont blanc or to give a touch of creativity to your savory or sweet dishes that you have chosen to prepare and taste in joy with loved ones.
A pleasant return to old flavors , a symbol of our tradition and our culture.
Curiosities
