Martino's Chestnut Bread

Martino chestnut bread is a traditional bread, prepared with chestnut flour and enriched with walnuts. It is consumed in autumn and winter throughout the Italian Riviera mountains. There chestnut trees are many and for centuries they were the main source of livelihood for entire communities. Dried chestnuts turned into flour, in fact, become bread, dumplings, pasta, cakes, sweets. The name Martino probably comes from Stain Martin feast, taking place on November 11th, when traditionally chestnut flour was considered ready to be used. It is a dense, spongy, fragrant and substantial bread. I use to eat it in the morning with a veil of chestnut honey, but usually we serve it with charcuteries and cheeses. A good idea, then, is to use the bread left over – IF it left over – is to make croutons with it seasoned with oil and salt to accompany mushrooms or pumpkin soups. Try it, make it yours and test!