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Caldarroste (Roasted Chestnuts)

Caldarroste (Roasted Chestnuts)

Caldarroste are chestnuts roasted on fire on a holed pan; a seasonal treat usually sold by street vendors from late fall to the end of the winter throughout Italy.
Is it possible to make Caldarroste at home, as well.
Before roasting, chestnuts need to be prepared with an incision on the skin to allow the chestnuts to be peeled easily when fully cooked. Caldarroste can be roasted on the gas burner in a holed pan or in a grill pan covered, shaking the pan occasionally for about 20 minutes.
Once cooked, the Caldarroste are extremely HOT so it could be tricky to peel them; but it worths to have your fingers slightly burned because their taste and smell is unique 🙂

Buon Appetito!!!

Photo by Maurizio “OttO’ De Togni

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2 thoughts on “Caldarroste (Roasted Chestnuts)

  1. lmjapan December 3, 2013 at 5:03 AM Reply

    Thanks for the reminder that it’s time for chestnuts! I always go to the Japanese supermarket (Mitsuwa) and pick up a bag from the vendor selling them in the front. Such a delicious snack in the winter time.

    • breadloveanddreams December 3, 2013 at 9:44 AM Reply

      I used to have roasted chestnuts while walking on Piazza Duomo in my hometown Milan, during the cold days of winter 🙂 Love it!!!

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