Chef Enrico Croatti presents chestnut taco recipe

During the television program ‘E’ sempre mezzogiorno’ on October 13, 2026, chef Enrico Croatti presented a recipe for chestnut tacos. The dish aims to blend traditional autumnal flavors with contemporary culinary innovation by combining Mexican-inspired taco forms with classic ingredients like chestnuts, pancetta, and robiola cheese.

The recipe involves creating a dough from flour, chestnut flour, water, oil, and salt, which is left to rest for two hours. The filling is prepared by sautéing diced pancetta with steamed or boiled chestnuts, deglazing the pan with Mezcal, and creating a cream-like consistency with broth. The dish is further seasoned with ingredients such as nutmeg, rosemary, garlic, and chili pepper.

Croatti, who was recently recognized for his bar being ranked among the best in Europe, uses the segment to demonstrate how traditional seasonal products can be reinterpreted through modern gastronomic perspectives.