Chestnut, which has been cultivated for centuries for its fruits, an alternative to bread, is a widespread tree throughout Italy, from Piedmont to Sicily. Today most of the chestnuts, which are not cultivated any longer, have become wild. In full sommer a honey, whose colour goes from amber to dark brown, is extracted from their flowers. It is liquid and aromatic with a slightly bitter aftertaste. It is rich in mineral salts and oligoelements, it is appreciated in yoghurt and in preparing cakes requiring cream and Chantilly. It is sublime with mature cheese.