To Roast Chestnuts: Slice a small piece off of the side of each chestnut and discard. Place the chestnuts on a baking sheet. Bake in a preheated 350 degree oven for about 45 minutes to 1 hour. Cool, then peel and enjoy with a glass of wine.

To Make “Creamed Chestnuts” (This old-fashioned treat—called vallane in Neapolitan dialect or in Italian as castagne lesse--is one that my mother used to make for us children many years ago.) Drop whole, fresh chestnuts into a pot of boiling water and boil for about 1 ½ hours until the skin softens and the inside becomes creamy. Drain, then poke the chestnuts with a sharp knife, then suck out the chestnut cream without removing the shell.

To Make Dried Chestnut ‘Necklaces”: (Known as Spistate chestnuts, these are displayed and sold by vendors at Italian festivals. In my town, they were always hung next to the torrone.) Peel the outer shell form freshly picked chestnuts. Lay them on a baking sheet and place in the sun for 4 to 5 days until very, very dry. ( The inner layer of skin will become crunchy.) String the shelled chestnuts together with a needle and thread like a necklace. Prepared in this manner, Spistate chestnuts will keep for up to1 year.

Traditionally we make a delicious chestnut and liqueur pie called “castanacchio”.