In most Portuguese towns and cities, as soon as summer officially ends, the ice-cream carts disappear from sight.
Make way for the roasted chestnut carts!
Chestnuts, known as castanhas in Portuguese, have a significant place in Portugal’s autumn traditions as well as a long historical background.
Whether roasted, as part of hearty dishes, or used in desserts and baking, chestnuts have a pivotal role in much of the Portuguese gastronomy.
Although the dietary value of the chestnut can be affected by its preparation, it’s still a surprisingly rich food in nutritional terms.
Consisting mainly of carbohydrates, this starchy nut also has plenty of proteins and fiber, along with low fat content, vitamins (vitamin C, B6, and folic acid), minerals (calcium, iron, magnesium, potassium, phosphorus, zinc, copper, manganese, and selenium), and phenolic compounds.
Where Do Chestnuts Grow In Portugal?
Technically, all over the country, but especially in the north and in central Portugal. About 80% of the area occupied by chestnut trees is in the region of Trásos-Montes, in the northeast of the country.
Even though you can buy chestnuts anywhere in Portugal, there are four DOP regions for its production (DOP stands for “Denominação de Origem Protegida,” a protected designation of origin):
- Padrela in the district of Vila Real, in the north.
- Terra Fria in the district of Bragança. One of its most famous producers, the location of Vinhais, has been running a chestnut festival called Rural Castanea for over a decade.
- Marvão-Portalegre located in Alentejo, it’s the only chestnut growing area in the south.
- Soutos da Lapa in Central Portugal.
When Is The Best Time To Eat Chestnuts?
The chestnut harvest season in Portugal typically runs from September to November. You can usually find chestnuts throughout winter as well, and you can buy them frozen year round.
In November, many villages and communities celebrate Magusto, especially around Nov. 11, St Martin’s Day. This is the time for savoring roasted chestnuts and drinking the traditional jeropiga and água-pé.
What’s The Best Way To Enjoy Chestnuts?
Before potatoes became a staple in Portuguese and European cuisine in general, chestnuts were a common side dish.
Today, you can still find them in that role, but mostly in restaurants, frequently paired with pork or wild boar, either boiled, roasted, or in purées.
Chestnuts can also be used in soups, desserts (from puddings to cake, to mousse, to cookies), and even in drinks.
For many Portuguese however, the tastiest chestnuts are the ones bought from street vendors on cold days.
Here’s how you can make them at home…
Instructions
1. Preheat the oven to 230ºC (446ºF) or gas mark 8.
2. Using a small knife, cut across each chestnut. Place them in a bowl with a pinch of sea salt and cover them with hot water. Let sit for 20 minutes—this isn’t mandatory but makes it easier to peel the chestnuts afterward.
3. Drain the chestnuts and spread them on an oven tray. Sprinkle them generously with sea salt (most of the salt will end up on the tray) and roast them for 25 to 30 minutes.
They’re best eaten warm. If you can’t find jeropiga, a glass of port or even your favorite tea are also good companions.
Sincerely,
Cátia Lima
Contributor, Europe Uncovered
