Typical Italian products: Marrone di Serino Castagna di Serino PGI

Typical Italian products: Marrone di Serino Castagna di Serino PGI

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EU recognition: 2018

Production area

The production area of ​​"Marrone di Serino" / "Castagna di Serino" includes the administrative territory of the following Municipalities: Serino, Solofra, Montoro, S. Michele di Serino, S. Lucia di Serino, S. Stefano del Sole, Sorbo Serpico , Salza Irpina, Chiusano S. Domenico, Cesinali, Aiello del Sabato, Contrada and Forino falling in the Province of Avellino and the Municipalities of Giffoni Valle Piana, Giffoni Sei Casali, S. Cipriano Picentino, Castiglione del Genovesi and Calvanico falling in the Province of Salerno.


The denomination "Marrone di Serino" / "Castagna di Serino" designates the fruits in their fresh state, peeled, dried in shell and dried whole shelled, coming from the species "Castanea Sativa Miller" or "European Chestnut", variety "Montemarano" called also "Santimango" or "Santomango" or "Marrone di Avellino" or "Marrone avellinese" and variety "Verdola" or "Verdole" indigenous to the production area

Marrone di Serino PGI

Production specification - Marrone di Serino / Castagna di Serino PGI

Article 1
The Protected Geographical Indication "Marrone di Serino" / "Castagna di Serino" is reserved for fruits that meet the conditions and requirements established in this production specification.

Article 2
Product characteristics
The denomination "Marrone di Serino" / "Castagna di Serino" designates the fruits in their fresh state, peeled, dried in shell and dried whole shelled, coming from the species "Castanea Sativa Miller" or "European Chestnut", variety "Montemarano" called also "Santimango" or "Santomango" or "Marrone di Avellino" or "Marrone avellinese" and variety "Verdola" or "Verdole" indigenous to the production area referred to in the following art. 3. The "Marrone di Serino" / "Castagna di Serino" PGI is a fruit with medium-large stellar radius, has a medium-large size and rarely has settings. The shape is generally rounded, mostly asymmetrical. The apex, from acute to open, has a medium extended hairiness; the pericarp, mostly thin and not very elastic, is shiny brown with dark, uniform and filiform streaks, and has the inner face covered with hair, not very long, of off-white color. The hilum is medium to large with little residual hair and with a generally regular contour line. The torch is on average long and made up of 6-8 generally unequal styles. The episperm, medium adherent to the seed, is thin, reddish brown in color, with darker and more evident veins.
The "Marrone di Serino" / "Castagna di Serino" PGI, when released for consumption, must have the following characteristics:
(a) «Marrone di Serino» / «Castagna di Serino» in its fresh state:
fruit shape: generally rounded, mostly asymmetrical;
pericarp: shiny brown, with dark and well marked spaced streaks;
episperm: medium adherent to the seed, thin, reddish brown in color;
seed: milky white, with rather superficial grooves, barely hinted intercotyledon cavity, the flesh is firm and crunchy, the flavor is sweet on average;
torch: of limited length;
presence of buggy, deformed or shriveled fruits: maximum 10%;
maximum calibration: 85 fruits per kg.
b) «Peeled chestnut» / «Peeled chestnut»:
shape of the peeled fruit: generally roundish, mostly asymmetrical;
total absence of the torch and pericarp;
absence of foreign bodies in the peeled containers; maximum presence of episperm: 2%;
fruits burnt in traces: maximum 5%; presence of bacati fruits: maximum 3%; maximum calibration: 200 fruits per kg.
(c) «Marrone di Serino» / «Castagna di Serino» dried in shell:
moisture in whole fruits: not more than 15%;
dry yield with shell: not more than 60% of the fresh weight;
maximum calibration: 250 fruits per kg;
the product must be immune to active infestation of any nature (insect larvae, mold, etc.).
(d) Dried whole shelled «Marrone di Serino» / «Castagna di Serino»:
moisture in whole fruits: not more than 15%;
yield of dried shelled product: not more than 45% of the fresh weight;
maximum calibration: 300 fruits per kg;
the product must be healthy, straw-white in color, with no more than 5% of defects (traces of bacatura, deformations, etc.) and immune to parasitic attacks of any nature (insect larvae, molds, etc.).
The "Marrone di Serino" / "Castagna di Serino" PGI can also be frozen for consumption, in compliance with the provisions of current legislation.

Article 3
Production area
The production area of ​​"Marrone di Serino" / "Castagna di Serino" includes the administrative territory of the following Municipalities: Serino, Solofra, Montoro, S. Cipriano Picentino, Castiglione del Genovesi and Calvanico falling in the Province of Salerno.

Article 4
Proof of origin
Each phase of the production process is monitored by documenting the inputs and outputs for each. In this way, and through the registration in special lists, managed by the control structure, of the cadastral parcels on which the cultivation takes place, of the producers and air conditioners, as well as through the timely reporting of the control structure of the quantities produced, the guarantee is guaranteed. product traceability. All natural or legal persons registered in the relative lists will be subject to control by the verification structure in accordance with the provisions of the production specification and the related control plan.

Article 5
Obtaining method
The cultivation techniques to be adopted for the "Marrone di Serino" / "Castagna di Serino" PGI plants must give the product specific quality characteristics.
In particular, the following is highlighted:
Plants and varieties: the varieties that can be used are "Santimango" and "Verdola".
Rootstocks: it is used ex-seed. Wild animals born spontaneously in the woods of the affected area are also allowed. The grafting techniques used are the "zufolo" and / or "spacco" techniques.
Pruning and training form: the training form is of the volume type. Production pruning must be carried out at least every 5 years in order to improve the quality of the product and guarantee periodic vegetative renewal. On older chestnut trees, that is at least 80 years old, a more intense pruning is foreseen, of reconstitution, at least every 10 years, such as to stimulate a rejuvenation of the plant with the release of new branches. Pruning is carried out in the period from November 1st to April 30th.
Soil tillage: no subsequent soil tillage is carried out, favoring the development of an abundant grass turf. However, the formation of "lunettes" or "steps" made with grassy sods is allowed.
Fertilization: only fertilization with organic fertilizers is allowed.
Phytosanitary defense: interventions to fight pests of the crop are allowed only if they fall within the rules of integrated phytosanitary defense and / or biological control foreseen by the regional plan of integrated phytopathological fight of the Campania Region and by the laws in force.
Cleaning of the undergrowth: chemical weeding in chestnut woods is not allowed, but only mechanical and / or physical weeding.
Harvesting operations: the fruit must be harvested from 25 September to 5 November and must be carried out by hand or with suitable mechanical harvesters, provided that the integrity of the crop and product is respected.
Production limit: the maximum annual fruit production is set at 3 tons per hectare. Subsequent operations: the sorting and calibration operations are performed both manually and with suitable suitable mechanical graders, provided that the integrity of the product is respected.
The "cure", to maintain the characteristics of freshness of the product, is carried out after the harvest, by immersing the chestnuts or chestnuts in water at room temperature with or without the addition of lactic ferments for a period between 4 and 8 days. Subsequently, drying with natural or forced ventilation will be provided, provided that the integrity and quality of the fruit is safeguarded.
The "sterilization" or disinfestation from any pests is carried out by immersing the fruits in water at a temperature between 45 ° C and 52 ° C for a time ranging from 35 to 50 minutes as long as the integrity and quality of the fruit is safeguarded. Immediately afterwards, they are immersed in a cold water bath at a temperature between 4 ° C and 12 ° C, for at least 15 minutes, in order to cause a thermal shock and subsequently drying will be carried out with natural or forced ventilation.
The drying of the "Chestnuts / Chestnuts in shell" is obtained by housing them on metati or racks, with slow and continuous fire for up to 15 days and with wood of any essence, provided that it is obtained in the production area. Drying is also allowed with the use of hot air or by using ovens.
The drying of the "whole shelled chestnuts / chestnuts" is obtained, for the drying phase, in the same way as those in the shell while the shelling of the pericarp and the spermperm is subsequently done manually or mechanically, as long as the integrity and quality of the fruit is safeguarded. .
The "peeling" can be done with steam or with the brûlage technique.
Freezing of the product is allowed in compliance with the provisions of current legislation. All the operations described in this article must take place within the production area referred to in art. 3.

Article 6
Link with the geographical area. Specificity of the product
The «Marrone di Serino» / «Castagna di Serino» is of medium-large size, rarely has settings and the total carbohydrate content in the fruit is greater than 35%. This makes it very favored from a commercial point of view, especially as a roasted chestnut and for the production of marron glacé. The calorimetric properties are also excellent: the Tonset temperature (which indicates the beginning of the chemical oxidation process of the fruit) is higher than 64.48 ° C and the Tpeack temperature (which indicates the peak of the chemical degradation of the fruit) is lower than 94, 86 ° C. These calorimetric characteristics allow "Marrone di Serino" / "Castagna di Serino" to be treated by the processing industries with extreme ease even at high temperatures, without altering the quality of the fruit.

Specificity of the geographical area
Pedoclimatic factors. The chestnut prefers acidic and sub-acidic or even neutral soils but rich in mineral elements, with limited presence of active limestone. It is a species so represented in the deciduous forests that it constitutes a phytoclimatic zone called "Castanetum" whose temperature limits are identified in a range ranging from 8 ° C to 15 ° C on an annual average, with an average over the month. cold of -1 ° C and 0 ° C and with rainfall above 600-800 mm per year. The production area of ​​the "Marrone di Serino" / "Castagna di Serino" PGI is characterized by its own cover lands of volcanic origin. The range is also immersed in a geographical area where the climate is typically Mediterranean, with cold winters, with abundant rain and snowfall (greater than 1,000 mm.) And summers with even dry periods between June and August. These climatic conditions in the area are optimal and uniquely decisive within the production area for the development of chestnut and the production of the best chestnuts and chestnuts.
Orographic factors. The homogeneous soil and orographic conditions of the area are due to the tectonic genesis of the mountainous group of the Western Picentini Mountains, made up of limestone-dolomitic formations and the influence, on the evolution of the soils, determined by the ashes and lapilli of the eruptions of Vesuvius and the Campi Flegrei (acid-sub-acid soils, free of total and active limestone, fresh, deep, rich in mineral elements, etc.).
Factors relating to the type of plant. The heliophilous chestnut tree is large in size; it has the characteristic of being easily cultivable both in the low and windy part of the territory of the production area (in the Serinese area mainly occupied by the "Verdola" variety) and in the medium-high range (affected by the presence of the "Santimango" variety).

Links between the geographical area and the specific features of the product
Historical-social ties. The presence of chestnut groves grown in Campania, and in particular in the geographical area reported in art. 3, dates back to the time of the Romans, although archaeological studies have shown that already in the Palaeolithic period there was a widespread presence of chestnut in the Serinese valley which had characteristics very similar to the varieties cultivated today. Already in 1532 there were documents proving juridical relationships inherent to the chestnut groves in the Serinese area, just as in 1548 chestnuts were sold in S. Stefano del Sole. In the Middle Ages, thanks to the work of both the monks of Cava dei Tirreni (SA ) that of those of Montevergine (AV) the cultivation of chestnut permeates the social stratum, becoming a characteristic element of the whole area of ​​the production area. More recently, Marrone di Serino is marketed nationally and internationally: an official document from 1952 entitled Chestnuts, for example, demonstrates how Marrone di Serino is marketed in America thanks to the Ingino family. Furthermore, there is a huge literary production of a technical-scientific nature proving, over time, the consolidated use of the denomination «Marrone di Serino» / «Castagna di Serino». As an example we mention: Investigations and observations on the best Italian chestnut varieties, Study Center on Chestnut, National Research Council ”of 1955; Economy Irpina by the Chamber of Commerce, Industry, Crafts and Agriculture of Avellino Year XXVI, n. 3 of 1988; Chestnut cultivation by Raffaele Bassi in 1990; Proceedings of the National Conference on fruit chestnut growing by the Chamber of Commerce of Avellino in 1992; Chestnut in Campania, problems and prospects of the supply chain by Gennaro Cristinzio and Antonino Testa in 2006; etc. The "Marrone di Serino" / "Castagna di Serino" is also linked to ancient proverbs and beliefs, which mark the use and evolution of brown and chestnut during the agricultural year with references to religious and civil events. For example, an ancient saying has been consolidated in Serino, handed down from immemorial generations: "to Sant'Antonio 'or cardillo, to Salvatore' or fruttillo" (explanation: if during the feast of Sant'Antonio - which takes place on 13 June in the hamlet of Rivottoli di Serino - the hedgehog is visible to the naked eye and for the feast of the Holy Savior - which takes place in Serino on August 6 - the presence of the fruit is found, a good year ahead). This therefore concerns the phase that goes from the fruit set and the formation of the hedgehog to the formation of the fruit. Finally, even in the culinary field, in the production area, both at a family level and for catering, the use of "Marrone di Serino" / "Castagna di Serino" in the various types is ancient. Fresh fruits are mainly used to obtain boiled chestnuts or chestnuts, roasted chestnuts and for the preparation of jams. The peeled fruits are mainly used for chestnuts or boiled chestnuts, chestnuts and tarts. Dried chestnuts or chestnuts, in shell or without shell, are mainly consumed in the form of "priest's chestnuts" typical recipe of the production area. The versatility of use of the "Marrone di Serino" / "Castagna di Serino" in its various types is found in the explicit mention of the denomination in the restaurant menus, not only in the production area but also beyond the provincial borders, where it is cited as dessert ingredient - "Serino chestnut tart", "Serino chestnut and chocolate tart", "chocolate log with Serino chestnut", in soups - "Serino chestnut soup", or even as a fruit " roasted chestnuts from Marrone di Serino ”.
Renowned is the "Chestnut Festival of Serino" which takes place in the hamlet of Rivottoli di Serino, which reached its 42nd edition in 2017.

Productive and commercial links. Chestnut trees in the range have always been treated with passion and professionalism by chestnut growers so much that even in the most mountainous parts, which cannot be reached by agricultural vehicles, lunettes are made, cadenced pruning is carried out and there is ample testimony and tradition of professionalism in the sector, rarely found in other areas outside the area. The "Marrone di Serino" / "Castagna di Serino" is still mainly harvested manually, as in the past. The practice of calibration (manual or mechanical), curing, sterilization and sale of "Marrone di Serino" / "Castagna di Serino" in its fresh state or directly processed by processing companies is still in force, unlike other chestnut farms, where direct sale in chestnut woods prevails without carrying out a first phase of calibration and / or treatment. The marketing of the fruit follows the most varied routes: consumption of fresh, dried, semi-finished or processed products both nationally and internationally.
Physical-chemical bonds. The chemical-physical-sensory characteristics of the «Marrone di Serino» / «Castagna di Serino» are unique in that the technical and scientific studies have shown the differences with other chestnuts and chestnuts, in particular for total carbohydrates and calorimetric properties. These peculiarities are basically due to two determining factors of the production area: the soil of volcanic origin, free of limestone and rich in mineral elements with a high degree of fertility, associated with a significant humidity due to the presence of important aquifers and the evolution of the chestnut as a result of a constant work over a hundred years of improvement of the funds and the quality of the product by chestnut growers.

Article 7
The control on the conformity of the product to the specification is carried out by a control structure, in accordance with the provisions of articles 36 and 37 of EU Regulation no. 1151/2012. This structure is the control body of the Agro-Food Quality Department (DQA), Via Bosio 4 - cap 00161 - Rome, phone +39 06-85451240, mail: [email protected]

Article 8.
The types of packaging for the marketing of "Marrone di Serino" / "Castagna di Serino" PGI are those permitted by current legislation which do not alter their quality in any case.
"Vacuum" packaging with "protective atmosphere" and "frozen" product is allowed.
The various types of packaging vary from a minimum weight of 0.10 kg to a maximum of 25.00 kg. In all cases, the packages must be sealed in such a way as to prevent the contents from being extracted without breaking the seal.
The labels affixed to the packaging must show the following in clear and legible print characters:
• the name, company name and address of the packaging or manufacturing company;
• the quantity of product actually contained in the package;
• the year of production and the deadline for consumption;
• indications for the correct storage and use of the product;
• the size;
• the "Marrone di Serino" / "Castagna di Serino" PGI logo;
• the European graphic symbol.
The "Marrone di Serino" / "Castagna di Serino" PGI is prohibited from adding any qualification other than those provided for in this specification, including the adjectives: extra, fine, superior, selected, type, taste, chosen and similar. However, the use of indications that refer to companies, names, company names, private brands, consortia, having no laudatory meaning and not suitable to mislead the buyer is allowed.
The "Marrone di Serino" / "Castagna di Serino" logo is built inside an ideal square. It is composed of a pictogram, a word part and a rectangle at the base of the brand itself. The Pictogram consists of the outline of three fruits placed side by side and slightly overlapping. Within them there are three typographic characters representing the capital letters I, G, and P.
The word part is spread over two lines and consists of the wording "Marrone" or "Castagna" (first line at the top) and "di Serino" (second line). It extends to touch, with its extremes, the ideal square that acts as a cage for the brand and is vertically aligned with both the pictogram and the base rectangle. The distance between the first line of text and the pictogram and the second line of text and the rectangular base is the same, and is double compared to the distance between the two lines themselves.
The font used for all textual parts of the brand is The Myriad Pro Bold. The dark brown color used for the word part relating to the words "Marrone di" / "Castagna di", the outline of the chestnuts and chestnuts that make up the pictogram and the outline of the rectangle that encloses the green-white-red tricolor in low is Pantone P 44–16 U (corresponding four-color value: c 50 m 60 y 57 k 60); the three letters "I", "G", "P" are light brown Pantone P 19-5 U (corresponding four-color value: c 0 m 31 y 71 k 35); the word "Serino" is pantone blue in color P 117-14 U (corresponding four-color value: c 70 m 0 y 0 k 42); the green, white and red of the base rectangle have pantones respectively P 17– 6153 TCX (corresponding four-color value: c 100 m 0 y 100 k 0), 11-0601 TCX (corresponding four-color value: c 0 m 0 y 0 k 5) and 18-1662 TCX (corresponding four-color value: c 0 m 100 y 100 k 0).

"Marrone di Serino" PGI logo

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