Roasted chestnuts: how to prepare them successfully

Buschenschank (wine taverns)

Die Kastanien

Roasted chestnuts

Chestnuts, called "Keschtn" in South Tyrol, are inseparably linked to Törggelen. In many wine taverns they are still roasted over an open fire. They are the crowning glory of a Törggelen menu, but can also be cooked at home. Here are a few tips to make roasting chestnuts a success at home as well.

The chestnut has always been very popular on South Tyrolean farms. It is very nutritious thanks to its high starch and vitamin content and is enjoyed boiled or roasted. It develops a very special aroma when roasted.

To avoid getting bitter "Keschtn", you can put them in a water bath beforehand and sort out those that float on top. Score the remaining chestnuts well with a sharp knife on the side that is curved outwards. This is best done with a box cutter. Now put a pan on the cooker, let it get hot and put the chestnuts in. Roast them for about 20 minutes with the lid closed. It is important to keep swirling the pan so that the chestnuts don't burn. Afterwards, you can wrap the chestnuts in a damp cloth for a few minutes and serve.

Roasted chestnuts

5 tips from a pro

Roasting them

20 minutes with the lid on

Preparation

in a damp cloth

Enjoy

as long as they are hot

Sorting them

in a water bath

Scoring them

with a box cutter

Roasting them

20 minutes with the lid on

Preparation

in a damp cloth

Enjoy

as long as they are hot

Sorting them

in a water bath

Scoring them

with a box cutter

Roasting them

20 minutes with the lid on

Preparation

in a damp cloth

Enjoy

as long as they are hot

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Buschenschank (wine tavern)

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Exciting facts about the tradition

The cultural heritage of Törggelen is closely linked to the farm's own wines and the history of the Buschenschänke. Here you can delve deeper into the subject and become a real Törggele professional.