Agrimola from Casalfiumanese (Bologna), a company producing approximately 15 thousand tons of fresh chestnuts a year, has recently introduced a new product - steam-cooked peeled chestnut in 'stay-fresh' bags.
"It is one of the many products we commercialize all year round. The fresh chestnut season lasts from September to December, but these products enable us to work throughout the year. We use six sorting and 11 packaging lines and we also process PGI chestnuts from Castel del Rio," explains Alessandro Giannetti.
Agrimola sponsors supersport motorbike racer. Left, Luca Sassi
Agrimola is very well-known within its sector, but not many know that it covers an area of over 40,000 sq m, 20,000 of which are covered by the production facility alone. It boasts refrigerated units that can contain over 15,000 cubic meters with stating and floating freezing tunnels, silos to store purees in nitrogen and sterilization plants.
Steam-cooked peeled chestnuts
To guarantee the high-quality of the over 40 thousand tons of fruit processed, the company employs optic sorters and high-resolution metal detectors both before and after packaging.
The company is located in the Bologna province, but also has branches in Peveragno (Cuneo), Vallerano (Viterbo) and Roccadaspide (Salerno). In addition to fresh produce, it also produces raw material for the confectionery industry.
"Freeze-dried chestnuts are the latest introduction and are used to make energy bars. Having a safe natural product as a base, maybe combined with red fruits, means producing bars with a high nutritional and energetic power."