From the parking lot near the Church of Foiana, continue for about 700 m along the “Prevosto Wieser” Path.
After the sports field, the beginning of the Chestnut Trail can be seen, and shortly after the Weinreichhof farmhouse, the educational trail begins.
The individual stations provide interesting information about the precious chestnut fruit, which is very widespread in this area.
For many years now, the Forestry Department has been committed to protecting the numerous chestnut trees that bear this precious and beloved fruit every year.
This important educational trail was created thanks to the Merano Forest Inspectorate, in collaboration with the Municipality of Lana, precisely to illustrate the importance of these wonderful trees for nature.
Along the 2 kilometres of the trail, hikers and families with children can immerse themselves in the world of the chestnut, discovering many new things and interesting information.
The individual stations provide information on chestnut wood, the diseases affecting chestnuts, the different types and varieties of chestnuts that exist, along with their characteristics and the conditions needed for a strong and healthy growth of the fruit.
Tourists and interested visitors can get closer to this precious fruit and stop to read the 10 illustrative panels, which are very detailed and engaging.
After all this talk about chestnuts, we felt like sharing with you a typical recipe based on this fruit: the South Tyrol chestnut hearts!
To prepare 8 large chestnut hearts, you need:
1 kg of South Tyrol chestnuts
200 g icing sugar
200 g dark coating chocolate
200 ml fresh cream
2 tablespoons of sugar
(Optional: a dash of rum and a pinch of vanilla bean)
Place the chestnuts with their shells in boiling water and let them cook for about 40 minutes over low heat. Cut them in half perpendicularly and use a teaspoon to extract the flesh, which you will then put through a potato ricer to obtain a chestnut purée.
For the preparation, place the chestnuts with their shells in boiling water and let them cook for about 40 minutes over low heat. Cut them in half perpendicularly and use a teaspoon to extract the flesh, which you will then put through a potato ricer to obtain a chestnut purée. Add the icing sugar and vanilla and mix well (if desired, add the rum) until you obtain a malleable dough.
Shape your hearts and let them cool until they become firm.
Meanwhile, melt the chocolate in a double boiler in a small saucepan. Then, using a small fork, carefully dip the chestnut hearts tip-first into the melted chocolate, leaving the top edge free. Then place the hearts to dry on a sheet of baking paper until the chocolate becomes solid.
Whip the cream with a little icing sugar and place it in a piping bag with a star nozzle, then fill the chestnut hearts with cream to form a beautiful crown.
Your chestnut hearts are ready to be served to your guests and leave them speechless with their deliciousness!