Honestly I prefer to pick them cook and eat! The chestnut harvest each autumn is a ritual that must be consumed for my family. For me a fantastic opportunity to walk in the woods and discover wonderful places and landscapes. Last Sunday with my mum and my girlfriend have visited the woods around Bema (SO), location between the valley of Bitto, and Albaredo Gerola, 10 km from Morbegno orobiche three mountains, perched on a spur of rock, Valtellina outpost of good food, mushroom and mountain hikes. This village of 150 souls, a few years ago rose to prominence in the news because of a landslide that prevented access for some time, blocking the only access road. The only way for him to get food and medicine was the helicopter. Fortunately, the landslide had been expected and had already started work on an alternative route, that after the disaster had been completed in record time (it happens ...) back to us and our chestnuts, Sunday we managed to raise a lot of chestnuts, perhaps more than 20 kg a day and was very fun and healthy, thanks clean air and movement. Maybe not too healthy were the 4 hour queue to get home ... but it was worth it!
Here is a very simple recipe for cooking chestnuts, from grandma Gabry:
Boil in salted water (add salt as the soup) with cloves.
Check occasionally to cook chestnuts, depending on the size of chestnuts change the cooking time. Usually it takes an hour for medium-sized chestnuts.
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