At the entrance of Terelle, a small village in the Comino Valley, extends one of the most fascinating natural places in Lazio: the monumental chestnut grove of Terelle, a centuries-old forest that has been the pride of the village and one of its most valuable resources for centuries.
The most impressive chestnut reaches a circumference of over 12 metres, while the oldest tree has more than 800 years, silent witnesses of a history that intertwines nature, work and tradition.
A monumental forest in the heart of Ciociaria
The chestnut grove spreads out in the lower-middle part of the basin surrounding Terelle, between crags, plateaus and ditches, in a landscape that offers pure air, the scent of undergrowth and a mosaic of ferns that shape the terrain. The trees, mostly ultracentenaries, create a majestic and striking setting, so much so that the area has been declared a natural monumentfor its extraordinary environmental value.
In recent years, a park area is being created to allow visitors and nature lovers to admire these green giants up close, symbol of balance between man and the environment.
The chestnuts of Terelle: small, sweet and delicious
Chestnut trees are harvested from the prized chestnuts from Terelle, known by the local names of pezzutèlle e pelusèlle. They are distinguished by minute size, the sweet and intense taste and the ease of peeling, either boiled or roasted. They are so good that they can also be enjoyed raw.
Unlike in other areas, chestnuts are not dried in Terelle to obtain the traditional mosciarèlle o ‘nsèrteHere the fruit is eaten fresh, an authentic expression of the Ciociaria mountains.
Local varieties differ in colour and size:
- Primutica, light brown in colour and large in size;
- Pelosella, dark brown and stronger flavour;
- Pizzutella, reddish and sweet.
Genuine and nutritious products that, due to their quality, could be further enhanced in the production of chestnut jams and flours at a craft level.
The chestnut harvest: between rituals and traditions
Every year, at Terranisco, families gather for the harvest. Among them, Annalisa Savelli, who welcomes us to his family chestnut grove:
“It is a moment that combines hard work and joy. We work, we laugh, we joke. Then, in keeping with ancient traditions, we light a small fire and cook the chestnuts under leaves and curls to taste them immediately.”
La chestnut harvest in Terelle is much more than a farming activity: it is a collective ritual that celebrates family, territory and the continuity of knowledge handed down over the centuries.
A history spanning eight centuries
The first written records of the Terelle chestnut grove date back to the 1520, when there was talk of buying and selling plants in the “Castagnito” locality. Some dendrological studies have since estimated the presence of specimens over 700 years old, and according to the oral recollections of residents, the spread of chestnut trees in the area began around the 1350, as the village grew.
The chestnut grove was a fundamental source of livelihood for the local people, who used chestnut flour to make bread and other staple foods. Even today, the harvesting and processing of chestnuts takes place in respect of the ancient peasant traditions.
A natural and cultural heritage to be protected
Walking in the Castagneto di Terelle is an experience that regenerates the senses: the silence of the forest, the rustling of the leaves, the scent of the earth and the majesty of the trees create an atmosphere of rare beauty.
It is an ideal place for autumn hikes, photographic walks or simply to immerse oneself in the unspoilt nature of Ciociaria.
In recent years, thanks to new road connections and the commitment of local institutions, the chestnut grove has attracted an increasing number of visitors, becoming an unmissable stop for those who want to discover the natural treasures of the Comino Valley.
Curation and conservation: the wisdom of ancient gestures
After harvesting, the chestnuts are immersed in cold water for a week. Those that float are discarded: this is the first step in the curature, a natural process that prevents the formation of mould.
“We let them soak six or seven days, then we drain them and slowly dry them on cloths, moving them several times to avoid humidity,” Annalisa explains.
Treated with care and patience, chestnuts preserved in this way can last until the following summer, keeping all their flavour intact.
The chestnut in the kitchen: the taste of autumn on the table
Once cured, the chestnuts of Terelle become the protagonists of a thousand recipes: from preserves at liqueurs, up to the classic roasted chestnuts that warm October afternoons. But contemporary cuisine has also rediscovered this extraordinary fruit.
The chef Matteo Marzocchella, in his restaurant in Terelle, offers us a dish that encapsulates the soul of the territory:
Mixed pasta with potatoes, mushrooms, crispy bacon, smoked provola cheese and chestnuts.
A triumph of aromas and flavours that tells the Comino Valley and its indissoluble bond with nature.