Origin and Raw Materials: The chestnuts used are harvested in orchards throughout the Castagniccia region and the mountain valleys of inland Corsica. Gathered in autumn after naturally falling from the trees, the fruits are sorted, dried, and shelled according to traditional island practices. The resulting chestnut pulp provides natural sweetness and a characteristic rich nutty flavor.

Producer: Based in Ajaccio, Charles Antona crafts preserves, jellies, and traditional Corsican specialties inspired by family heritage. The company works in partnership with local chestnut growers to preserve native tree varieties. Every recipe focuses on minimal processing to honor the authenticity of the ingredients.

Production Process: The chestnuts are gently steamed to soften the flesh before being passed through a fine sieve into a smooth purée. The mixture is then slowly cooked in copper vats with cane sugar and natural vanilla extract. This temperature-controlled process produces a silky texture and a rich brown color without any added preservatives.

Tasting Notes: The cream features a deep, glossy chestnut brown color. On the nose, it offers rich aromas of roasted marrons, light caramel, and a subtle touch of vanilla. On the palate, the texture is remarkably smooth and enveloping, delivering delicious tree nut flavors with a balanced, lingering sweet finish.

Serving Advice & Aging Potential: Enjoy at breakfast spread on toasted bread, pancakes, or waffles. It also mixes beautifully into yogurt or fresh cheese served between 8 and 10 degrees Celsius, or used in dessert baking. Store in a cool, dry place away from heat. After opening, keep refrigerated at 4 degrees Celsius and consume within 15 days.

Awards & Environmental Certifications: The Charles Antona production workshop strictly adheres to European food safety, environmental standards, and full fruit traceability.