Caldarroste (Roasted Chestnuts)
Given their simple preparation, caldarroste are then a familiar sight all over the country in Fall, when street vendors pop up everywhere filling the air with the delicious aroma of the chestnuts roasted on their mobile stoves. In fact, the caldarroste sold on the street are also very appreciated in northern Italy both for their taste and for their other traditional use – as pocket warmers, by sliding a just-made paper cone in the coat to help fighting the cold winter wind. Roasting chestnuts at home, without an actual open fire, just doesn’t give comparable results. Everyone claims to know a family secret to make them in the oven or on the hob, but they are usually bunk. The truth is that the only way to make the peel not to stick to the fruit, which renders eating chestnuts a torment, is to find the right balance between a very hot fire and the correct air humidity – and that only happens if you are outside.