Castañas, or chestnuts, hold a special place in Spanish cuisine and culture, especially during the autumn and winter months. During this time, chestnuts are sold on street corners or in local plazas in many cities. These stands, or castañeras, roast chestnuts right in front of you, place them in a paper cone while piping hot, and are ready to eat on the go.
Chestnuts have a long history in Spain, and they have been used as a source of nutrition since Roman times. The chestnut harvest begins in late September and runs through December depending on the region.
Many parts of Spain have local cultural festivals during harvesting season. They usually involve music, dancing, traditional dress, and of course lots of food. For example, in Galicia, Asturias, and other northern regions, the Magosto festival celebrates the chestnut harvest with communal gatherings, roasted chestnuts, traditional music and wine.
Catalonians eat chestnuts with little cakes or sweet potatoes and here it is most important to celebrate around All Saints’ Day (Nov 1st). In Andalusia, chestnuts are found mostly in the mountainous regions and have a later harvest. There, they pair chestnuts with anis, a colorless liquor with a strong yet sweet taste.
Chestnuts are also a quintessential ingredient in many winter dishes. Chestnut soups and stews are common in many varieties, typically with chorizo. They are often featured in desserts too, such as marron glacé (candied chestnuts), in cakes, puddings and pastries. You can even find chestnut paella, for a nutty twist on this classic Spanish dish.
Be sure to bite into this local tradition on your next Spanish getaway with Valesa.
