The biröll
Chestnuts have been a staple food for Alpine and pre-Alpine farming communities for centuries. Traditional recipes include biröll, roasted chestnuts typically prepared during the harvest season.
For centuries the basis of peasant food, chestnuts have always been very important for the survival of various communities. The chestnut tree was imported in classical times, and there are many chestnut groves throughout the Alpine and pre-Alpine areas, although today they are almost completely left to their own devices. The precious fruit was treated in various ways: dried, boiled, ground and others.
The quintessential chestnut recipe is the biröll, or the famous roasted chestnuts, prepared at the time of the fruit harvest.
Ingredients
2 ounces of chestnuts or marroni
for 2 people
Notes
Type: snack
Difficulty: easy
Preparation time: 30 minutes
