There are vestiges of the chestnut (Castanea sativa) presence as food from the Paleolithic, when it constituted a fundamental part of the man’s diet. Since then, the chestnut tree has accompanied the man’s history, with its major development and introduction in Spain during the Romans presence. In this period, chestnuts were consumed roast, fresh, dry or in flour, forming a part of the annual diet. From the 16th century, with the incorporation of the potatoes and the corn from America and the development of chestnut tree diseases, the chestnut was relegated, as the years went by, to a food for the lowest social classes and their domestic animals.

But, in the last years, the consideration of the chestnut has suffered a transformation acquiring a more sophisticated image. Its demand has increased because of the revaluation of handmade products and its use in the high cuisine, sharing table with the most select food and entering in the principal international markets.