The sweet chestnuts come from a cooperative production in the Campania region of southern Italy. We deliver the varieties Napoletana Riccia and Tempestiva which are ideal for roasting on the fire or in the oven.
Soak the chestnuts in cold water for approx. 1 hour. Score the chestnuts crosswise and arrange on a baking tray. Place the baking tray in the middle of the oven and bake at 250°C for approx. 25 minutes. Halfway through the baking time, put on an oven glove and pour water from a cup onto the baking tray. Bake the chestnuts until done.
Roast chestnuts on an open fire: Use a sharp knife to score the chestnuts and place them in a chestnut pan. Set the pan directly onto the glowing coals and roast for approx. 30 minutes, turning them regularly until the skin cracks open.
Cooked chestnuts can also be used to make a hearty soup.
Chestnuts will keep for one to two weeks in the cellar or refrigerator. Lay the chestnuts out in a box before storing. To prevent condensation, do not keep them in a plastic bag. Chestnuts can also be frozen and kept for at least one year: Make a cut in them before freezing, and later cook them straight out of the freezer without defrosting by roasting them or putting them into boiling water.