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Chestnuts in syrup are a real delicatessen. They can be used to accompany any meat dish (especially game, red meat or pork) and in a lot of sweet recipes

The most important thing in the elaboration is to start from a good raw material, in this case, from what is perhaps the richest variety of chestnut in the world and the one that peels better, the "Pared". Once selected, they are left to soak for twenty-four hours. Then they are grated with a knife; then they are boiled for two or three minutes, no more, so that they do not break. Once blanched, remove them from the water and carefully remove the outer and inner skin

If the first process is laborious, the second is the key to obtaining excellent chestnuts in syrup. The most meticulous process is the one popularized by the entrepreneur PRADA A TOPE. The chestnuts are wrapped one by one in gauze, sugar is added and they are cooked for three hours, then left to cool. The next day they are cooked for another hour, and finally they are cooked for a third hour

Finally, once cooled, the gauze is removed, they are placed in glass jars and the syrup generated during the whole process is added; they are cooked in a bain-marie and the whole process is completed. The result is a really wonderful quality product