Portuguese chesnut roaster

Portuguese chesnut roaster

Round clay pot with high sides and handles on both sides. The bottom of the pot is perforated so that the embers remain in close contact with the chestnuts without burning them. These black clay roasters are highly resistant and retain heat for longer, allowing you to roast chestnuts to perfection.

1858

craftedobjects,portugalobjects

iain

Portuguese

Physical Object

744

Assador de castanhas

27/10/2025

https://uniaodasfreguesiastondelanandufe.pt/2022/01/18/museu-terras-de-besteiros/ https://www.patrimoniocultural.gov.pt/wp-content/uploads/2025/01/Ficha-MatrizPCI.pdf https://www.youtube.com/watch?v=W3FS07QYpD0

4cm x 40cm x 25cm

current,40.530278,-8.095556;

TEXT

https://culturality.museum/wiki/index.php/Portuguese_chesnut_roaster

Black clay of Molelos

Cultural

ceramics

Potter's wheel and finishing tools.

Molelos, Tondela, Portugal

The potter collects black clay from a local plot of land designated for the extraction of the material.

To make a portuguese chesnut roaster, the potter first prepares the clay, a process that includes kneading the clay to remove bubbles and impurities and leave it with a smooth consistency. Next, the clay is shaped on the potter's wheel, using the hands to give the chesnut roaster the desired shape. After shaping the piece, it is left to dry slowly, before being placed in the kiln.

To roast portuguese chestnuts directly on the embers.

For sale.

The artisan actively continues to produce this piece.

For over a thousand years, shepherds and woodcutters have used bonfires to keep warm and roast chestnuts. In northern Portugal, between All Saints' Day (1 November) and St. Martin's Day, traditional magustos are held, festivals where roasted portuguese chestnuts are eaten and jeropiga (sweet wine), new wine or água-pé are drunk. In autumn, it is common to see chestnut sellers roasting them in iron or clay machines and selling them in paper cones, spreading a characteristic and irresistible aroma.

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