At the beginning of the previous century, the chestnut was still a staple food for the population of Ticino. At least twice a day the chestnuts were served to the farmers: as soup, flat bread, cake or wrapped in pasta.
After 1945, however, many chestnut groves in the region remained unmanaged and feral.

At the beginning of the eighties, the fruit experienced a renaissance again. The reason for this is the many good properties of the chestnut: the fruit contains vitamins A, B, C and E, is rich in trace elements and minerals and is also gluten-free. The Chestnut Festival in Ascona aims to promote this with a product show.

More than two tons of chestnuts are roasted by the "Maronatt" over the fire and distributed to the guests. More than 100 market stalls offer delicacies made from chestnuts: Jam, honey or cake, liqueurs or beer.
There is also a typical lunch with polenta and mortadella or gorgonzola and in the afternoon various concerts entertain the audience.