Priest’s Chestnuts

Priest’s chestnuts were invented a long time ago in the province of Salerno by the Capuchin monks, in order to preserve chestnuts all year long. The preparation technique is long and requiring a great deal of accuracy: the fruits are dried on specual straw mats, in rooms heated by wood fires; then they are baked and immersed in water, so that they can regain their original softness and moisture. Dried again, they can be used as an ingredient for many dishes or, removed of their skin, can be also eaten as they are. They have a strong, persistent taste.