As far back as ancient times, and probably already during the Roman period, the chestnut has played a fundamental role in the life of the populations of the Caprese region, not only as an important food source, but also as material for the creation of tools, furniture, beams for construction, and wine casks. Precise references to chestnut-growing can be found in archive documents already in the 11th century. The clearly prevalent variety is the “Marrone”, whose fruits are characterized by their more or less intense light brown colour, with maroon striations which are sometimes slightly raised near the helium. The fruits, from one to three per husk, are generally elliptical shaped, the central fruit being rounded or squared and the lateral ones with flat or convex sides. Soil management is essentially based on the elimination of spontaneous herbaceous and shrubby vegetation, with the principal aim of preparing the soil surface for the collection of the fruits. Harvesting is carried out by picking up both the chestnuts and the closed or partially open husks, which are put into piles (pegliai), and once the natural fruit drop has concluded these are “beat” by a sort of large wooden rake (rigio) to separate the fruits from the husks (peglie). The harvested fruits are subjected to careful selection to eliminate those damaged by insects, cracked or to some degree empty (goghi and grifati). The selected chestnuts are divided into two size categories: the larger ones are destined for fresh consumption; the smaller generally for drying. The fruits which the producer keeps for his family’s use are generally subjected to “curing” by putting them in water for 8-10 days, changing it two or three times during that period. This treatment makes it possible for the chestnuts to be stored for several months. The Marrone di Caprese Micheleangelo is of medium-large size (75-85 fruits/kg), has a particular aroma and very sweet taste. Given its oganoleptic characteristics, roasting, glazing, or peeling and boiling permit this type of chestnut to be appreciated at its best.