Castagnaccio is a baked cake made with a dough of chestnut flour, water, olive oil, pine nuts, rosemary, and raisins, typically found in the Tuscany region of Italy.
Steamed rice with the infusion of flavour and crunchy texture of roasted chestnuts.
The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.
Chestnuts have a distinctive flavour and texture and can be used to give a unique taste to a wide range of dishes from starters to sweets.
It’s definitely worth the effort of making your own stuffing for Christmas dinner, and this apricot and chestnut combination is a winner. It can be precooked, frozen, and warmed on Xmas day – easy !
A thick and nourishing soup with a sweet, nutty flavour that makes it perfect for cold winter nights.
Stuffed cabbage leaves, or kelem dolmasi, is one of the many stuffed delicacies from the Azerbaijani dolma repertoire.
Fritelli is a Corsican doughnut or fritter made from fried chestnut flour. A preparation of the fritters is referred to as Fritelli a Gaju Frescu with fresh cheese or Fritelli di Salciccia with sausage.