The fruit of the sweet chestnut differs from most other nuts in a number of ways: While many nuts contain mainly fats, chestnuts have a high carbohydrate content. Together with an equally high water content, their high sugar content makes the fresh fruit easily perishable. As a result, many regional forms of preservation have developed. This very mild specialty from the Lazio region is made from the puree of roasted chestnuts with the addition of a little cocoa. The cream is delicious as a dessert, on crêpes or waffles or simply with bread.

The first Trappist nunnery in Italy was founded near Turin in 1875, but the community moved to Grottaferrata near Rome as early as 1898. The nuns changed their location a second time in 1957, when they moved the convent to Vitorchiano, near Viterbo, where they still live today. The nuns come from many countries around the world and, with 75 sisters, form a very large convent by today's standards. The nuns run their own farm; their products are jams, which are among the finest you can find in Italy. The recipes are very simple: only fruit and sugar are used. Without pectin, these Italian-style jams are only semi-solid, but very aromatic.

Sales description:

Chestnut cream

Ingredients:

Sugar, chestnut puree, cocoa. Made from 45 g of fruit per 100 g.

Origin / provenance:

Italy

Responsible food business operator:

Monastero Suore Cistercensi Via della Stazione 23 01030 Vitorchiano Italy