To prepare raw chestnuts, cut a cross with a sharp knife onto the flat side. Put them into cold water, bring slowly to the boil and then simmer for 5 minutes. Remove and peel the flexible shell and the papery inner skin while they are still hot. In savoury dishes, these often appear with cabbage or mushrooms, and in sweet dishes with chocolate or cream. In many places chestnuts are made into flour. This was associated with cucina povera, the food of the poor, but is now increasingly desirable.
Chestnuts are traditionally eaten at Christmas.
