The Marrone chestnut from Santa Fiora:
The Chestnut from Santa Fiora (Marrone Santafiorese) is a sweet, smooth, light brown fruit. In autumn, from early October onwards, after the first rains, the dance of the fruits that fall from the trees begins. And the consequent collection, screening, choice. Depending on the size, larger or smaller, they are chosen to be eaten or turned into flour.
The first chestnuts are perhaps slightly less tasty, they are more unripe and have a lower sugar content, usually the first chestnuts are boiled.
Method:
Score the chestnuts at the base, with a straight cut. Put them in a pan completely covered with water. Add the dried fennel flower and a generous pinch of salt.
Boil for about twenty minutes, then drain and peel the chestnuts. They are good to eat immediately, but if you have leftover you can eat them the following day, add them to the broth, use them to flavor a stew or braised meat.
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