Key features

• •Chestnuts are the edible fruit of deciduous trees in the family Castanea. Grown in the heart of Monti Picentini, these large size chestnuts are cultivated and processed following an ancient tradition started in 1921 by Sabato Ingino, founder of Agem Frutta srl, a company specialized in the production and processing of high quality chestnuts.
• •While they can be eaten raw, chestnuts are usually cooked with common techniques including boiling, roasting, steaming, deep-frying, or even microwaving. Once cooked, they have a soft texture and a mild, buttery, sweet flavor that resembles sweet potatoes. They are sometimes used in soups and stews in the same manner as potatoes, or boiled and then mashed and served with butter. They're also used in stuffing, in savory meat dishes and in desserts.
• •Fresh Chestnuts are ideal as a festive snack as well as to prepare a delicious stuffing for your Thanksgiving turkey or to accompany a roasted chicken or meatloaf. The best and most common way of cooking Chestnuts and bring out their fullest flavor is to roast them in the oven or over a fire. Roasting chestnuts is ideal when you want to enjoy them straight away or use them into a stuffing mix. Chestnuts can also be boiled. Boiling will give them a smooth texture for cooking in soups or purées
• •When cooking Chestnuts the first step is to score the skin with a sharp knife to avoid bursting during cooking and to make it easier to remove the skin once they are cooked. For oven roasting put them on a baking sheet and cook them at 400F for 20/30 minutes. For boiling, prepare them the same way by scoring the skin and then cook them in boiling water for about 30 minutes.
• •2lb (0.9kg) - Product of Italy - Keep fresh chestnuts in their shells and store them in the refrigerator for up to one month