Montella is the area where the chestnuts of Avellino, local products of the hilly and mountainous land, become chestnuts IGP. Chestnuts, here in Avellino as throughout Italy, you can enjoy roasted or boiled, in good company of Muscat wine. It is used in Montella (Avellino) to keep the chestnuts with the method, that means to immerse them in a bowl with cold water for five or six days, then put them to dry on a terracotta floor, in a dry, ventilated place. Chestnuts of Avellino, from product to domestic consumption have become the result of export, when the migration of people from Avellino started towards the United States and Canada, markets where it currently exports about 50% of production. The chestnut Montella IGP, arises from local chestnut cultivation in excellent environmental conditions and traditional, to ensure specific organoleptic qualities. The processing of chestnuts of Avellino follows a process. First of all, they are split according to the internal diameter, a parameter that gives the first distinction between those to be sold immediately and which to start the subsequent processes, followed by manual sorting and the transition to brushing and polishing machine.

Then the chestnuts are dipped in water, to distinguish healthy cells from other less good, because floating lighter and then empty; finally sterilized to reduce the bacterial load present in the fruit. Now it's time to put them in refrigerators, awaiting packing. The chestnuts are dried for direct sale, peeled and then choose to split the whole product, launched to packaging, from the broken serving for the production of chestnut flour. Even chestnuts of Avellino become so good cream and for further enhancing the knowledge of this fruit in November takes place the traditional festival of chestnuts.

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