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The recipe that we propose today has an ancient history; chestnuts were the contribution base of energy for the mountain people of our Apennines.

Although this recipe we found in the ‘Nonna Maria’ notebook.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]

[/vc_column][/vc_row][wpurp-searchable-recipe]Marron Lardé – Boiled chestnuts wrapped in a pink lard of Gombitelli over a slice of toasted bread. – chestnuts, slices of bread (baguette type), rosemary, Cheek to Pepe, salt, fennel, Peel the chestnuts.; After being put in a bag to put the chestnuts in the freezer for at least 3 hours.; Put the chestnuts in cold water with a pinch of salt, fennel seeds and boil for 35 minutes.; Cut the bread into thick slices about 1 cm and pass them in the oven at 200 ° C until golden brown.; Drain the chestnuts and gently remove the skins; then wrap each chestnut with a slice of lard.; Put two needles of rosemary on each slice of bread and lean chestnuts wrapped in lard; serve hot.; – [/wpurp-searchable-recipe]