Ingredients (for 4 persons):

300 g of sedanini pasta,
100 g of roast chestnuts,
2 medium-sized potatoes,
50 g of dried meat (chopped in strings),
2 spoons of oil,
1 cup of fresh tomato in cubes,
rosemary, salt e pepper

Preparation (easy - 1 h 15 min):
Roast chestnuts and chop them coarsely.
Chop potatoes in small cubes and sauté them with oil.
Blend all the ingredients and cook them at bright fire for some minutes.
Cook pasta al dente, sauté with the sauce and serve with little oil.

Wines:
Regional wine: Albana di Romagna secca D.O.C.G. – Romagna
National wine: Verdicchio dei Castelli di Jesi D.O.C. Maturo – Marche
Foreign wine: Mersault A.O.C. – Bourgogne, Francia.

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