That autumn feeling… Chestnuts are a characteristic feature of the current season, the fragrance of roast chestnuts in city streets a typical reminder of the first cold, foggy days at this time of year.

Poor yesterday, rich today. If chestnuts were once relegated to a range of poor foods eaten by Apennine dwellers for pure sustenance - so much so that they were called 'mountaineer bread' - the trend for rediscovering healthy, natural local foods has brought them back onto today's consumers' table. In 1999 the re-cultivation of the fruit placed Italy at third place among the producing countries, after China and South Korea, with a production of around 14% of the world total, according to FAO.

Variety and differences. This rediscovery has resulted in the development of different species of the fruit in various Italian regions from north to south, with the assignment of safeguards such as the DOP brand. Generally, chestnuts are differentiated by shape and quality of flesh, which can be very delicate with an extremely sweet taste.

Cereal growing on trees. This is how the nutritionist Burnett classified chestnuts, due to their high starch content that mean the fruit is similar to wheat and rice. Considerable quantities of mineral salts are also contained in them, including potassium and, in smaller amounts, magnesium, calcium, sulphur and phosphorate. Vitamins include C, B1, B2 and PP. 100g of fresh chestnuts is equivalent to 160 calories.

Sugars and fibre. Starch present in 100g of edible fruit is around 25-28g, whilst sugars number slightly less than 9g and are mainly made up of sacharose, worth more than wheat and potatoes. Fibre makes up more than 7g. It is a well-known fact that chestnuts provide increased intestinal movement and therefore improved metabolism.

Not just…nuts. Many people think of chestnuts as food that comes under the dried fruit umbrella. This is wrong: unlike walnuts, peanuts and almonds, chestnuts' fat content is considerably reduced due to the presence of starch, as mentioned above.

The right combination. Because of this, chestnuts are a good alternative to bread and pasta, particularly for people unable to overdo consumption of carbohydrates or who are intolerant to them. On the other hand digestion is overloaded if chestnuts are eaten after a meal containing food based on wheat or potatoes. Best to eat them with vegetables, pulses, fruit and other foods rich in protein.

For sportspeople and coeliacs. For sufferers of celiac disease, chestnut flour is a precious ingredient that can substitute wheat flour in the preparation of cakes and even soups or pasta. Additionally its high sugar and potassium content elevate it to a biodynamic, energetic, restorative and antiseptic food, ideal for those doing sport.

King of the kitchen. Chestnuts' healthy properties mean they can be used in a variety of dishes, not only as a basic ingredient for puddings and pastries but also for main and even first courses! The following traditional recipe is for a delicious chestnut cake whose ingredients ensure it remains light.

Chestnut cake
Ingredients for 4 people:
- 150 g. chestnut flour
- 80 g. pine nuts
- 50 g. raisins
- 80 g. sugar
- 5 tablespoons white wine
- 4 tablespoons olive oil
- 1 pinch of salt
- 2 glasses of water

Soak the raisins in the wine for 15 minutes then drain and dry them. Put the chestnut flour in a bowl with the salt, sugar and 2 tablespoons of oil and stir with a wooden spoon. Still stirring, add the cold water a spoonful at a time until the mixture is soft. Mix in half the raisins and half the pine nuts. Pre-heat the oven to 200°. Grease a flat baking dish with oil. Pour in the mixture and scatter the remaining raisins and pine nuts on the top. Spread a tablespoon of oil on the top. Place the dish in the oven and bake for 40 minutes. It is ready when the surface is dark and lightly cracked. Leave the cake to rest for 15 minutes before removing from the dish. It can be served either warm or cold.