This variety of chestnut, like the others in Campania, has been linked to the history of the region for centuries. Invaluable manuscripts preserved in the archives of the Cava Abbey document the existence of chestnut woods in the Cilento area since 1183-84 and the Roccadaspide woods, belonging to the Abbey, were so important in that period that an administrator was necessary. Later, the Basilian monks contributed significantly to the spread of chestnut-growing in the area, as confirmed by certain archaeological finds in the countryside around Moio della Civitella and Gioi Cilento.

At the end of the nineteenth century the majestic century-old trees were cut down or pollarded and propagation material of the so-called "Castagne ra Rocca" was grafted onto the remaining stumps, now identified as the Roccadaspide Chestnut. This was decided by the experts of the Ravera Society with the aim of increasing the productivity of the plant and the excellent quality of the fruit. This ecotype, which according to some experts derives from the Santimango cultivar (Avellino Chestnut), differs from local varieties both in size and its exceptional morphological and organoleptic characteristics. The fruit are medium-large (max. 85 pieces/kg); mainly semi-spherical in shape, but sometimes rounded, with a chestnut-brown pericarp which is smooth and not streaked. The skin does not penetrate the seed deeply so it is easy to peel. The flesh is firm and has a sweet flavour. These qualities make it particularly suitable for processing. Today the cultivation area stretches over 5,000 hectares, including the areas of the Alburni, Calore Salernitano and a considerable portion of the Cilento; a good part of which coincides with the territory of the Cilento and Vallo di Diano Park. There are seventy communes concerned, wholly or partially with the IGP label (the application for registration is being examined by the Ministry of Agriculture). Only 10% of the produce, which arrives from mid-October to me end of December, is consumed fresh, the rest makes its way to processing industries. The favourable commercial trend, triggered off by substantial demand, forms the basis for the gradual expansion of this crop that at the moment only makes up a small percentage of the whole chestnut-growing area around Salerno. To increase the already high preservability of the product, it is a tradition in this area to immerse the chestnuts in cold water in wooden or plastic recipients. This curative operation lasts nine days, during which the water is periodically changed, either completely or partially. Afterwards, the fruit are carefully selected, put in well-aired places and then arranged in layers using fine dry sand so as not to alter their characteristics.