Marrone di Serino

Marrone di Serino/Castagna di Serino PGI covers fresh, peeled, dried in-shell, and whole dried shelled chestnuts of the Castanea Sativa Miller species, specifically the Montemarano and Verdola varieties, grown and processed across named municipalities in the Provinces of Avellino and Salerno in Campania, Italy. The designation permits no other variety.

About this designation

Registered as a PGI on 24 June 2016 under file number PGI-IT-02147 (eAmbrosia identifier EUGI00000016611), Marrone di Serino/Castagna di Serino designates chestnuts of the Castanea Sativa Miller species produced in a defined area spanning named municipalities in the Province of Avellino — including 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 — and in the Province of Salerno — including Giffoni Valle Piana, Giffoni Sei Casali, S. Cipriano Picentino, Castiglione del Genovesi and Calvanico. The permitted varieties are Montemarano (also known as Santimango, Santomango, Marrone di Avellino or Marrone avellinese) and Verdola or Verdole. All steps in production — cultivation, grading, sizing, peeling, shelling and drying — must take place within this defined area. The specification covers four product forms: fresh, peeled, dried in-shell, and shelled dried whole. Fresh fruit must not exceed 85 fruits per kilogram; dried forms, whether in-shell or shelled, must have a moisture content of not more than 15 %. Packaging ranges from a minimum of 0,1 kg to a maximum of 25 kg, and all containers must be sealed to prevent removal of contents without breaking the seal. Labels must bear the weight, the Marrone di Serino/Castagna di Serino PGI logo, and the EU logo. The applicant body is the Consorzio di Tutela del Marrone/Castagna di Serino IGP.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 24 June 2016 under file number PGI-IT-02147; eAmbrosia identifier EUGI00000016611.
• The specification permits only two varieties: Montemarano (syn. Santimango, Santomango, Marrone di Avellino) and Verdola/Verdole.
• All production steps — cultivation, grading, sizing, peeling, shelling and drying — must take place within the defined geographical area.
• Fresh fruit must not exceed 85 fruits per kilogram; dried forms must have a moisture content of not more than 15 %.

Tasting notes

Campanian chestnut from Serino area (Avellino province) — note this entry properly belongs in fruits_nuts and may have been listed there. Large mahogany shell, sweet flesh.

HoReCa use

The fresh fruit is used for boiled and roast chestnuts and in the preparation of jams; peeled chestnuts are used for castagnaccio cake and tarts; dried chestnuts are consumed in the form of Marroni del Prete, a recipe typical of the production area. The designation has a documented history of use in confectionery, particularly for the production of marrons glacés.

Packaging

• crate-10kg
• vacuum-pack-cooked-500g

Seasonality