You will wonder why I am talking about chestnuts when we just entered Spring in the Northern Hemisphere and therefore it is certainly not chestnut season. That’s the point: chestnuts are good alone or with other ingredients and it’s a shame not to have them right now.

Chestnuts can be eaten fresh, boiled, or roasted, or dried and ground into flour.

 In this article we will talk about boiled chestnuts, one of the most characteristic Italian dishes based on these starchy fruits. Typical of the autumn season, boiled chestnuts are eaten especially at the end of a meal, as a substitute for dessert, fresh fruit, or cheese.

Boiled chestnuts are rather high-calorie foods and their use in the diet must be appropriately calculated. When they are available, we can eat some of them and the rest must be put aside for other times. It is possible to cook them and keep them aside in jars or vacuum packed.

Enjoy them even in the months when it is not easy to find them, our chestnuts will be a perfect treat, a hug from mom!

A pack of ready prepared chestnuts, ideal for cooking and give availability all year round when the fresh product is unavailable.

They can be a healthy, tasty, and nutritious snack ready to eat, they are also suitable for those who follow a vegan diet. Source of potassium and fibre, they have a low saturated fat content. You can consume them as a hunger breaker during your breaks and also use them as an ingredient for excellent recipes such as pasta and rice dishes, salads and desserts

Mushroom Risotto

We prepared a traditional mushroom risotto (recipe in the link) and added some vacuum-packed cooked chestnuts towards the end of cooking. A combination of aromas and flavors that strikes and warms. Chestnuts added a buttery  and nutty flavor  ,a gourmet touch to our mushroom risotto

The scent is the memory of certain out-of-season flavors.

Ciao and thank you .