The chestnuts of the priest are baked chestnuts, the typical consumption of which takes place during the Christmas period. They are recognized as a traditional agri-food product in the Campania region, especially in Montella (province of Avellino).
The production of the priest's chestnuts belongs to the local food tradition and sees the use of a slow fire drying process on wooden racks in places called gratali for a period of about 15 days. After this period, the chestnuts are toasted in a ventilated oven at about 180 ° C for thirty minutes. Before being marketed, chestnuts are hydrated by immersing them in water or in a mixture of water and wine.