The chestnut of Val d'Aosta, a nut small in size yet great in quality, is extraordinarily delicious and has always had a very important role in the local gastronomy; primary ingredient for the preparation of many specialties, it is traditionally accompanied by the typical renowned cured meats (lard and motzetta), served in soups or together with mountain butter or milk and above all valued as a sweet:glazed, in a jam, with whipped cream or with chocolate.

This delicious Autumn nut is found mainly in the area between Châtillon and Pont-Saint-Martin, at the entrance of the Lys Valley, where 80% of the chestnut woods of the Region are located. Chestnuts are often dried to be used during the entire year.

The cooperative Il Riccio, with its headquarters in the small village of Lillianes, takes care of the various phases of harvesting, preparation, conservation (without any treatment) and sale of the nut, and furthermore produces chestnuts in a honey or grappa syrup, as well as chestnut flour and the delicious chestnut cream.