A rare speciality from the Bergell village of Soglio. The Giovanoli family traditionally smokes the chestnuts for seven to eight weeks over a fire of chestnut wood, brushwood and chestnut shells. They are then carefully peeled by hand. This gentle drying and smoking process gives the chestnuts their distinctive aroma.
A delicious accompaniment to game dishes, red cabbage and mountain potatoes, or as an addition to soups.
Preparation:
Soak the chestnuts in cold water overnight, then simmer gently for 30–60 minutes, depending on how they are to be used.
