Chestnuts Jam (230gr)

An ancient technique survives in our valleys once widespread throughout the Ligurian Apennine arc: the drying of chestnuts in "tecci". The dryers, or tecci, are small stone constructions of a single room with the roof of "shingles" (wooden tiles). Inside, at a height of two or three meters from the ground, a ceiling of wooden trellises, the graia, allows the heat and smoke to reach the chestnuts. After harvesting, the chestnuts, mainly of the Gabbiana variety, are placed on the timbered ceilings, over a low and constant fire fuelled by the pruning of the chestnuts or by the chaff. The result is a product with a unique taste, sweet and slightly smoked with which Santamaria directly produces chestnuts in syrup and jam and chestnuts jam.