{"id":67560,"date":"2023-09-04T15:19:09","date_gmt":"2023-09-04T13:19:09","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=67560"},"modified":"2023-09-04T16:00:02","modified_gmt":"2023-09-04T14:00:02","slug":"le-temps-des-chataignes","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-temps-des-chataignes\/","title":{"rendered":"Le temps des ch\u00e2taignes"},"content":{"rendered":"\n

Au Tessin, la ch\u00e2taigne autrefois surnomm\u00e9e le \u00ab\u2009pain du pauvre\u2009\u00bb est aujourd\u2019hui l\u2019ingr\u00e9dient phare de sp\u00e9cialit\u00e9s alliant tradition et tendances. \u00ab\u2009Panissimo\u2009\u00bb a voulu en savoir plus sur les produits \u00e0 base de ch\u00e2taigne fabriqu\u00e9s par les boulangers-confiseurs tessinois.<\/strong><\/p>\n\n\n\n

La ch\u00e2taigne nourrissait autrefois les familles tessinoises. Ce fruit pr\u00e9cieux \u00e0 valeur nutritive tr\u00e8s \u00e9lev\u00e9e \u00e9tait consid\u00e9r\u00e9 comme le \u00ab\u2009pain du pauvre\u2009\u00bb. Apr\u00e8s la r\u00e9colte \u00e0 la fin de l\u2019automne, elles \u00e9taient cuites ou grill\u00e9es sur le feu. Une bonne partie \u00e9tait s\u00e9ch\u00e9e pour \u00eatre conserv\u00e9e pendant plusieurs mois ou moulue en farine. Poss\u00e9der de nombreux ch\u00e2taigniers \u00e9tait un symbole de richesse\u2009; les mari\u00e9es en recevaient en dot. On utilisait tout du ch\u00e2taignier, qui peut atteindre jusqu\u2019\u00e0 1000 m\u00e8tres de haut\u2009: les fruits comme nourriture, le bois comme pr\u00e9cieux combustible, mais aussi comme mat\u00e9riau de construction (meubles, outils, etc.) et les feuilles s\u00e9ch\u00e9es comme liti\u00e8re pour le b\u00e9tail.<\/p>\n\n\n\n

La ch\u00e2taigne est un embl\u00e8me important du Tessin. Elle est c\u00e9l\u00e9br\u00e9e depuis de nombreuses ann\u00e9es lors de f\u00eates populaires d\u2019octobre \u00e0 novembre. On peut faire de magnifiques promenades sur les sentiers qui y sont d\u00e9di\u00e9s. Les ch\u00e2taignes sont aujourd\u2019hui utilis\u00e9es pour la fabrication de p\u00e2tes, de bi\u00e8re, de confitures, de g\u00e2teaux, de produits de boulangerie, de biscuits, de pain et de panettone\u2009; sans oublier le miel de ch\u00e2taignier, qui se marie avec la viande, le gibier et les fromages affin\u00e9s. En cosm\u00e9tique, cet ingr\u00e9dient est utilis\u00e9 pour des traitements bienfaisants. <\/p>\n\n\n\n

Comment les ch\u00e2taignes sont-elles utilis\u00e9es dans les boulangeries-confiseries tessinoises\u2009? La Panetteria Bignasca de Sonvico (TI), El Prestin dal Corda de Brione Verzasca (TI) et la confiserie Al Porto de Tenero (TI) r\u00e9pondent \u00e0 cette question.<\/p>\n\n\n\n

Panetteria Bignasca, Sonvico<\/h2>\n\n\n\n
\n
\n
\"Marroni-Panettone\"
Marroni-Panettone, <\/em>
Panetteria Bignasca, Sonvico<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n

A l\u2019automne, la Panetteria Bignasca de Sonvico propose diff\u00e9rents produits \u00e0 base de ch\u00e2taignes, dont une tarte aux ch\u00e2taignes, une tarte aux marrons glac\u00e9s et des vermicelles. On y trouve \u00e9galement des panettones, des sabl\u00e9s et des boules de Berlin \u00e0 base de cet ingr\u00e9dient. La recette de la tarte aux ch\u00e2taignes a \u00e9t\u00e9 transmise et remani\u00e9e au fil du temps. Elle contient 50\u202f% de pur\u00e9e de marrons, enrichie principalement de beurre et d\u2019\u0153ufs. Initialement propos\u00e9e en automne, elle est vendue toute l\u2019ann\u00e9e, dans son entier, en tranches ou en muffin depuis l\u2019obtention de la m\u00e9daille de bronze au Swiss Bakery Trophy 2021. Qu\u2019est-ce que les clients appr\u00e9cient particuli\u00e8rement dans ce produit\u2009? Son go\u00fbt prononc\u00e9 et sa d\u00e9licatesse qui le fait litt\u00e9ralement fondre dans la bouche, \u00e9crit Moreno Bignasca dans sa r\u00e9ponse \u00e0 \u00ab\u2009Panissimo\u2009\u00bb. Les marrons glac\u00e9s, utilis\u00e9s pour d\u00e9corer les tartes, sont \u00e9galement tr\u00e8s pris\u00e9s.<\/p>\n<\/div>\n<\/div>\n\n\n\n

El Prestin dal Corda, Brione Verzasca<\/h2>\n\n\n\n
\n
\n

Parmi les trois sp\u00e9cialit\u00e9s aux marrons que produit l\u2019entreprise El Prestin dal Corda \u00e0 Brione Verzasca, seul le pain aux marrons est confectionn\u00e9 en automne. Ce dernier a \u00e9t\u00e9 ajout\u00e9 \u00e0 l\u2019assortiment il y a trois ans, lorsque la production a \u00e9t\u00e9 transf\u00e9r\u00e9e de Riazzino au Val Verzasca. La tarte et le panettone aux ch\u00e2taignes sont si populaires qu\u2019on les trouve en permanence sur les \u00e9tals. Pour promouvoir ces d\u00e9licatesses, El Prestin dal Corda participe chaque ann\u00e9e en octobre \u00e0 la f\u00eate de la ch\u00e2taigne automnale \u00ab\u2009Il m\u00e8s der cast\u00e9gna\u2009\u00bb dans le Val Verzasca. Sa fid\u00e8le client\u00e8le est attach\u00e9e \u00e0 la tradition et appr\u00e9cie ce pr\u00e9cieux aliment.<\/p>\n<\/div>\n\n\n\n

\n
\"Marroni-Brot,
Pain aux marrons
El Prestin dal Corda in Brione Verzasca<\/em><\/figcaption><\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\n

Confiserie Al Porto, Tenero<\/h2>\n\n\n\n
\n
\n
\"Marroni-Torte
La tarte aux ch\u00e2taignes
Confiserie Al Porto, Tenero<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n

Le panettone \u00ab\u2009La Castagna\u2009\u00bb a \u00e9t\u00e9 d\u00e9velopp\u00e9 par les boulangers-confiseurs de la confiserie Al Porto \u00e0 Tenero. Cette sp\u00e9cialit\u00e9 moelleuse, l\u00e9g\u00e8re et d\u00e9licate est agr\u00e9ment\u00e9e exclusivement de marrons glac\u00e9s (elle ne comprend ni baies de raisin ni fruits confits). Elle a \u00e9t\u00e9 r\u00e9compens\u00e9e par une m\u00e9daille d\u2019or au Swiss Bakery Trophy 2019. \u00ab\u2009La Castagna\u2009\u00bb est fabriqu\u00e9e pendant plus de six mois par an. La tarte aux ch\u00e2taignes est compos\u00e9e d\u2019une d\u00e9licate mousse \u00e0 la cr\u00e8me et aux cerises, qui enveloppe une pur\u00e9e de marrons sur un biscuit croustillant au chocolat. Il existe \u00e9galement une tartelette aux ch\u00e2taignes \u00e0 base d\u2019une pur\u00e9e enrobant une d\u00e9licate mousse \u00e0 la vanille et de la cr\u00e8me de framboise. La tarte et la tartelette sont pr\u00e9par\u00e9es exclusivement pendant la saison d\u2019automne. Les sp\u00e9cialit\u00e9s sont tr\u00e8s appr\u00e9ci\u00e9es de la client\u00e8le.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Pr\u00e9server et prot\u00e9ger<\/h2>\n\n\n\n

Le r\u00f4le de la ch\u00e2taigne dans l\u2019alimentation a \u00e9volu\u00e9 au fil des ans. En p\u00e9rennisant des recettes traditionnelles et en cr\u00e9ant de nouvelles sp\u00e9cialit\u00e9s traditionnelles, les boulangers-confiseurs contribuent \u00e0 valoriser et \u00e0 pr\u00e9server la ch\u00e2taigne et les territoires qui lui sont li\u00e9s.<\/p>\n\n\n\n

Sandra Fogato<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Au Tessin, la ch\u00e2taigne autrefois surnomm\u00e9e le \u00ab\u2009pain du pauvre\u2009\u00bb est aujourd\u2019hui l\u2019ingr\u00e9dient phare de sp\u00e9cialit\u00e9s alliant tradition et tendances. \u00ab\u2009Panissimo\u2009\u00bb a voulu en savoir plus sur les produits \u00e0 base de ch\u00e2taigne fabriqu\u00e9s par les boulangers-confiseurs tessinois.<\/p>\n","protected":false},"author":5,"featured_media":66702,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,48],"tags":[],"class_list":["post-67560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-cantons","category-production"],"acf":[],"yoast_head":"\nLe temps des ch\u00e2taignes | SBC<\/title>\n<meta name=\"description\" content=\"Au Tessin, la ch\u00e2taigne autrefois surnomm\u00e9e le \u00ab\u2009pain du pauvre\u2009\u00bb est aujourd\u2019hui l\u2019ingr\u00e9dient 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