Seasonal Favorites at Welcome Autumn Dinner

“Chestnuts roasting on an open fire” is a fond memory of crisp autumn nights spent around our trattoria’s kitchen table. Nonno Biagio would roast them in embers from the stove and then wrap them (still in their shells) in a kitchen towel after sprinkling generously with red wine or grappa. They would steam in that hot parcel creating the most flavorful roasted chestnuts I have ever eaten. Chestnuts have been a staple of the Mediterranean diet for centuries. There are European, American and Asian types of chestnuts on the market today. In Italy, they are found in two varieties: castagne – usually smaller and relatively flat sided – and marroni – rounder, larger and firmer to the touch. Chestnuts are considered a fruit and are low in fat, high in fiber and full of vitamins and minerals. They are often dried and milled into a very fine flour, perfect for all kinds of breads, cakes, pastes and pasta. Put a pinch of it on your tongue and it is just like biting into a sweet chestnut. More ways to use chestnut flour We will be featuring our own homemade chestnut tagliatelle with marjoram, walnuts and crispy chestnuts at our Welcome Autumn Dinner menu next week.

Enjoy the very welcomed brisk air under stars and twinkling lights at our Benvenuto Autunno: Welcome Autumn Dinner, Wednesday, October 10 at 7 pm on our Piazza.  Savor Tuscan kale bruschetta, fennel salame and pecorino fritters before the chestnut tagliatelle mentioned above followed by filet of pork with roasted grapes and wild mushrooms. Savoy cabbage and potato gratin will make the perfect autumn accompaniment. We’ll finish with a nod to the old Italian standby with a playful twist – pumpkin tiramisu. Buy tickets today