Chestnuts, usually roasted over coals, boiled, used as a stuffing, and candied. Marrone is the largest and most prized version..
Found on
https://garrubbo.com/italian-food/glossary/
Sweet chestnuts.
Found on
https://www.encyclo.co.uk/local/21316
Chestnuts. An important ingredient in Tuscan, Ligurian and Sardinian cuisine, both fresh, and dried and milled into flour. Chestnuts are poached in wine, roasted, or fried in butter as a garnish. In Piedmonte, they candy chestnuts to make marrons glace.
Found on
https://www.italianfoodforever.com/italian-ingredient-glossary-a-to-n/
No exact match found.
