[Italian] plural castagne

Chestnut. To peel chestnuts the hard outer skins need to be slit and then the chestnuts roasted or grilled until these skins crack. They can then be peeled off and the chestnuts boiled for ten minutes, after which it should be relatively easy to rub off the inner, papery brown skin. Chestnut flour is used to make cakes and chestnuts are used in busecchina, monte bianco and to stuff poultry, baked in milk, or wine and then roasted.

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