Local products23 September 2018

Recipe of the week: Chestnut salami

A delicious recipe adapted for this season, best with Cuneo's chestnuts.

Credit i pasticci di Terry

Credit i pasticci di Terry


  • 500 gr. of white chestnuts 
  • 300 gr of wheat flour 
  • 2 tablespoons sugar 
  • 10 gr of brewer's yeast 
  • a vanilla pod 
  • enough water


  1. On the pastry board knead the flour with water and baking powder. 
  2. Leave to rest for 2 hours, then flatten the dough until it becomes a thin sheet. 
  3. Place the chestnuts on it, previously cooked in water with the vanilla pod, sprinkle with sugar and wrap it well, giving it the shape of salami. 
  4. Bake at 200 degrees for an hour.

Judit Neuberger

International editions:   English | Deutsch | Russian