Provincia di Bologna



Ingredients (for 6 people): 

500 g chestnuts,

1 glass of milk,

5 spoons of sugar,

1/2 lt Chantilly cream,

1 pinch of vanillin (facultative)


Preparation (medium - 30 minutes): 

Peel and boil chestnuts.

When ready, remove the film and put them in a saucepan. Cover with milk, add vanillin (facultative) and put on the flame.

Mash chestnuts with a wooden spoon. When the purée is smooth and thick, add powdered sugar.

Pour some spoons of purée on a marble board and squeese the purée with a pierced spoon. The purée will come out worm-shaped.

When they're enough, remove them from the spoon (use the point of a knife) and place them cone-shaped into a plate.
Cover and surround the cone with Chantilly cream, giving it the aspect of a mountain covered by snow.



Regional wine: Albana di Romagna dolce D.O.C.G. – Romagna

National wine: Moscato d’Asti D.O.C.G. – Piemonte

Foreign wine: Muscatel de Setubal D.O. – Portogallo.


Recipe supplied by: Consorzio Castanicoltori di Castel del Rio c/o comunità Montana della Valle del Santerno.
Via Mengoni, 2 - 40025 Fontanelice (Bo)

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Last update: 18-10-2013

Edited by Area Imolese