Chestnuts from the town of Caprese Michelangelo are famous for their light delicate flavour and their distinct sweetness. These nuts are also of historical reference since they were surely eaten by a young Michelangelo, who was born in this very town where the Italian « Caprese » chestnut is a staple part of the local diet. Nowadays, the « Caprese » chestnut has garnered even more importance since it was awarded the DOP label.
With a wide array of ways to prepare chestnuts, it’s good to remember the purity of this ingredient. Cook them over hot coals in a holed-pan, peel them, then place them in a fireproof-bowl. Douse the chestnuts in Italian grappa, sprinkle with sugar and flambé.
