Torta di marroni di Marradi


Category:
Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Torta di marroni di Marradi

2. Other names:
“la Torta”

3. Short description:
A tart made with fresh chestnuts that’s brown, is baked in round or rectangular tins and sold cut into “lozenge”-shaped pieces.

4. Production area:
Municipality of Marradi (FI)

5. Production status:
r disappeared r at risk r active

6. Production process:
Ingredients for the filling: 1kg of Marron Buono di Marradi sweet chestnut puree, 1l of full-cream milk, 7 eggs, 500g of sugar, 50g of rum, 50g of alchermes liquor, 1 packet of powdered vanilla extract.
Ingredients for the pastry: 150g of “00” flour, a large knob of butter, a tablespoon of sugar, enough milk to make a dough.

Method: Place the sweet chestnut puree, egg, sugar, rum, alchermes and vanilla powder in a bowl. Whisk the ingredients to get a smooth mixture without lumps and then add the milk while slowly mixing. Pass through a fine sieve and set aside. Place all the ingredients for the pastry on a worktop. Mix to get a smooth dough. Roll out into a fine, almost transparent, pastry sheet. Place in a greased 30cm pie tin and pour the filling on top to a height of about 4cm. Bake in a preheated oven at 200°C for 20 minutes then lower the heat to 150-160°C and bake for a further 2 ½ hours.
To check if the tart is cooked, insert a toothpick. It should come out clean. Take the tart out of the oven and leave to rest for a day covered with foil. It’s traditionally served cut into lozenge-sized pieces with a knife that’s been dipped in cold water between slices.
Chestnut puree: 700g of peeled Marron Buono di Marradi sweet chestnuts, 600g of full-cream milk, a pinch of cinnamon, half a vanilla pod, a pinch of salt.
Method: Burn the chestnut skin in a perforated pan over a high heat to peel the sweet chestnuts without cooking them. Peel off the inner and outer skins, rinse and boil with the remaining ingredients over a low heat for an hour, stirring frequently to stop from sticking. The chestnuts are removed from the heat once they’ve absorbed all the milk and are passed through a sieve.

7. Materials, equipment and premises used for production:
– Pan for cooking the chestnuts
– Normal kitchen equipment

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Knowing full well that chestnuts were only available for a short time, men thought of ways to preserve and transform them, making them available all your round and for numerous recipes. The chestnuts were dried, while sweet chestnuts were used fresh or treated in numerous ways (stored in their skins, dried, preserved). Even when treated, the fresh product had a short shelf life and was used for special dishes like the torta di marroni, which was prepared for Christmas and important occasions during autumn.
The chestnut has always been a fundamental source of nutrients for mountain farmers. Without wheat or corn, vital for pasta and bread, sweet polenta (pattona) was made with chestnut flour. In fact, the chestnut was called the “bread tree”. There are many versions of this recipe. You could say each family has its own, inherited over the generations, and with different results. Oral stories of the recipe usually date it back to the 1700s.
All Marradesi consider the torta di marrone to be the absolute top. No one dares to doubt its first place position in the local cuisine. And how can they? It’s a product of sweet harmony, which the people of Marradi have been making for centuries. It brings together mother and daughter, mother-in-law and daughter-in-law, old and young in the kitchen and creates silence at the dinner table. History has already awarded it its medal of honour. Only one element is never disputed: the tart is made with fresh Marradi sweet chestnuts. But modern habits, globalisation, have taken the torta di marroni beyond the borders of its town of origin, to be discovered by those outside of Marradi, where it accepts the challenge and bends to the tastes of outsider palates, submitting to a dilution of a recipe that has been set free from its oral traditions.

9. Production:
Torta di marroni is made in agriturismi, restaurants and bakeries in the Marradi area, as well as in the home and for town feasts and festivals. Sales are made in the area.
Production is around 3,500kg, compared to the last three years when it was an average of 3,300kg.

The quality of the torta di Marradi is accented by the use of IGP Marroni del Mugello sweet chestnuts.


Restaurants
Locanda Senio
Locanda Senio

via Borgo dell'Ore, 1 PALAZZUOLO SUL SENIO 50035 FI - PALAZZUOLO SUL SENIO
Carne, Carne, Vegetariano, Vegetariano

Categoria
Fresh pastries and bakery products, biscuits, pastry and confectionery
Zona di produzione

La Torta di marroni  è tipica del territorio di Marradi (FI).