Chestnut cream

Chestnuts completely devoid of pericarp are used, regenerated with an initial cooking in lightly salted water, where they regain the weight lost with drying. They are then "cutted", thus acquiring a creamy consistency. At this point the actual cooking begins which takes place in stainless steel containers and consists of mixing the various ingredients with the chestnut puree until the necessary density and sugar level is reached. The creams are then hot-potted into glass containers and the classic chestnut cream (with vanilla) and those with "Cocoa & Rum" are sterilized.