The chestnut tree is one of the emblems of the Bragança landscape, especially during its flowering period. The chestnut has historically been a product always present in regional cuisine. The most important varieties are Longal, Judia, Boaventura, Cota, among others. If the chestnut was in the past a complementary product in the kitchen, we are currently witnessing a movement towards the use of chestnut, especially in confectionery and pastry. The chestnut helps to give the soup a better consistency and is a successful accompaniment with all meats and game. The chestnut has always been and is a topic of conversation, they are eaten on the street and roasted on stoves or over the traditional bonfires of the festivals. There really is a new dynamic for chestnut consumption. Nowadays it is possible to find them in pasta, flour or pre-cooked and peeled. Always ready to consume, always appetizing.