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Chestnut culinary traditions in Italy and Portugal

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2026-11-01 12:01 UTC → 2026-11-02 09:11 UTC · added ~~removed~~

Chestnuts serve as a significant seasonal staple in both Italy and Portugal during the autumn months. In Italy, particularly within the Apennine forests of regions such as Modena, Reggio Emilia, Bologna, and Parma, chestnuts are central to local gastronomy. Culinary practices include traditional recipes like Castagnaccio, a Tuscan dessert, as well as chestnut fritters and chocolate cake. Chef Bruno Barbieri has ~~also~~ shared domestic oven techniques to replicate the flavor of traditional charcoal roasting. Other seasonal Italian highlights include pumpkin dishes, such as roasted pumpkin filled with taleggio risotto and amaretti crumble, alongside regional sweets like the Umbrian pampepato from Terni, rocciata from Assisi and Spello, and the Romagnolo Piada dei morti for November 2nd. In Portugal, the consumption of chestnuts and wine is a cultural mainstay during the São Martinho ~~season.~~ season, which occurs between September and November. In the Trás-os-Montes region, restaurants incorporate the nut into diverse ~~dishes ranging from traditional tarts to~~ dishes. Establishments such as Contradição in Bragança offer creative ~~mille-feuille.~~ interpretations like chestnut and eucalyptus mille-feuille, while O Abel in Gimonde serves traditional chestnut tart. Preparation methods include roasting in frying ~~pans,~~ pans. To ensure safety and quality, it is recommended to select heavy, dense nuts with ~~recommendations~~ smooth, shiny shells and to ~~score~~ make a cross-shaped cut in the ~~shells~~ shell to ~~ensure safety during cooking.~~ prevent steam buildup. Soaking nuts in warm water for 15 minutes prior to frying can also help maintain a soft texture.

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