The cultivation of chestnuts, which in the past was common in large parts of the Monte Baldo mountain range, including between 600 and 900 meters above sea level. i.e. M. was widespread, played an important role for the local farming community and was the focus of all activities in the temporary mountain summer settlements (maggenghi).
In order to obtain chestnuts with the desired properties, the wild plants must be grafted with twigs with buds (shoots) from trees of cultivated varieties with valuable fruits (chestnuts). The most common type of grafting is “crown grafting”, which is carried out in late spring, when the plant is in full vegetation, with wild plants (rootstocks) with a diameter of 8-12 cm.
In late spring, the grassy areas of the chestnut groves were used as grazing land, while the flatter meadows were mowed once or twice in the summer. In August the cleaning of the chestnut trees continued, with the expulsion of the stumps and the pruning of the unproductive branches; getting branches for feeding the cattle, firewood and poles for the fences or for the rows of vines.
The fruit harvest started in the first weeks of October. The men hit the branches with long bamboo sticks, dropping the curls, which were then collected by the women with a chestnut-wood fork called "giòa" and placed in wicker baskets. The chestnut curls were piled up in the so-called "ricciaia" (rissàra), covered with twigs and bundles of brushwood, where they were left to ferment for about ten days. Finally, the chestnuts were separated from the curls by trampling and beating them with a special rake equipped with few teeth, called "Famagàl".