“Soito” or “Souto”? These are two correct terms used in Portuguese to refer to a grove of chestnut trees.
The chestnut is an impressive tree, which in Portugal grows mainly in the regions of Trás-os-Montes, Inner Beira and also the Upper Alentejo, particularly in the area of Marvão, and besides giving us this magnificent fruit, chestnut trees grant unique beauty to the landscape.
This tree should receive special care from the forestry officials. A chestnut tree takes decades to reach its impressive structure and start to produce fruit.

There is also another species of tree that comes from the chestnut, called the Rebordeira; this also produces chestnuts, but they are neither so tasty nor pretty.

Burrs & Chestnuts Picking chestnuts is not an easy task. On the one hand it requires extra effort, as they are picked up from the ground, and on the other hand when they do not have to be taken out of their burrs, the burrs are spread around and will prick those who are picking the chestnuts, particularly those who are not used to this activity.



Picking & Gleaning
“Gleaning” is the expression used to refer to a seasonal activity during which the owners of chestnuts groves have their properties “invaded” by other people in order to pick up the chestnuts that have been left behind during the picking process. It should be pointed out that this is a “legal” invasion, and that those who carry this out know the rules they have to respect, particularly in relation to preserving other people’s property.

Magusto & Jeropiga
These two are a perfect combination. The traditional “Magusto” is much more than the simple gesture of roasting chestnuts; it is a get-together with friends and family with a background of a cozy fire.
Jeropiga is a partially fermented grape syrup which is made at this time of year and goes well with chestnuts.

Community Magusto & Pine Needles
In many villages in the Beira regions this event is repeated annually.
The local people come together in the main square, each person with chestnuts to be roasted, and these are mixed with the pine needles and roasted, then accompanied by the Jeropiga.

Peeled Chestnut & Reeds
Peeled chestnuts need a fire made without a chimney, which used to exist in the mountain houses in the first quarter of the last century (and which still exist).
The chestnuts are spread out over a wooden lathwork structure over the fire and are hardened, with the chestnuts taking on a hard structure through the smoke released by the fire. The method is the same as for smoking sausages, with the difference being that they are suspended from the lathwork structure.

Paparote & Chestnut Soup
One can make an excellent soup out of peeled chestnuts. This has a unique flavour and is know in the countryside as Paparote.
My grandmother used to make a very good one.

Frade Mushrooms & Bracket Fungi
These are both forms of wild mushrooms that grow spontaneously in the pine woods at this time of the year.
The former look like very small umbrellas, and appear in pairs. The latter grow under the carpet of pine needles and have to be picked by someone experienced, given that there are similar mushrooms but which are poisonous.
All of these, but above all the Frade Mushrooms, are roasted on the fire as part of the Magusto feast.

Chestnut Purés & Jam
Chestnut puré and jam are some of the examples of what one can do with chestnuts. This is a foodstuff that besides being rich, goes very well with many recipes.

Not wishing to bore the reader anymore, here are some of the many expressions and terms that involve the universe of the chestnut and the chestnut tree which are specific to the region of the Upper Beira. It is always good to recall them from time to time so that they do not fall into the disuse inherent to the particularities and vicissitudes of language.

 

António Marques dos Santos
Masters and PhD Office
217985107 44283
antoniosantos@fm.ul.pt