That's Italian for chestnut. Yes, it is officially chestnut season. I look forward to this part of the Fall season every year. You will begin to see some local and imported chestnuts available at your local market. I've been informed that the abnormally cool Spring and Summer in the Pacific Northwest had delayed domestic harvest a few weeks. So, walk don't run.

Did you know there are many recipes that can call for chestnut flour as a substitution for wheat flour? Chestnut flour is also gluten free. I'll have to post Chestnut Flour Pancakes recipe + a Chestnut Cheesecake recipe. Meanwhile, roast some chesnuts.

Rome, roasted Chestnut vendor

Roasted Chestnuts Recipe - Chef George Hirsch

Preheat the oven to 425 degrees.

Clean chestnuts and dry. Use a sharp paring knife to cut a small X into flat pointed tip end of each chestnut, or prick chestnuts with a sharp church key (can opener) fork to allow steam to escape, preventing them from exploding.

Place chestnuts in a shallow roasting pan. Roast in oven for 15-25 minutes, shaking occasionally or until chestnuts are tender and shells peel easily. Chestnuts are enjoyed at their best when warm.

Tip: Roasting time is variable depending on freshness. Choose firm heavy, not hollow when buying.