Lindsay Marie Morris

It's the quintessentially Christmas image: chestnuts roasting on an open fire or, for most modern cooks, in the oven. Just visualizing it calls to mind the earthy aroma, something commonly encountered on the streets of Palermo this time of year. There, le caldarroste are served as street food dusted in snowy white salt in paper-wrapped cones.

Pennsylvania-based blogger Anna Maria Lucchese has fond memories of Sicily's roasted chestnuts and shared her experience in a post on her blog, Solo Dolce.

 

Born and raised in Sicily, Anna Maria studied biology at university and earned her doctorate in genetics and oncology in Italy. For study-related reasons, she and her husband moved to the United States. They intended to stay for a short time, but that didn't happen. Today, both work in Philadelphia in the field of research, and in Anna Maria's free time, she dedicates herself to her blog, where she explores Italian cuisine in depth.

 

Anna Maria recently shared her experience with roasted chestnuts and tips for recreating the flavor at home.

 

 

What makes roasted chestnuts a popular street food in Sicily?

Chestnuts are a seasonal delight because they are harvested in the fall. They are available throughout the cooler months, so they are ideal, especially during Christmas. Roasted chestnuts are a common treat at family get-togethers and regional celebrations, bringing back fond memories of childhood for many Sicilians.

 

How are roasted chestnuts traditionally prepared and served by vendors in Palermo?

The roasted chestnut vendors in Palermo are truly unique. They create a captivating scene, surrounded by fragrant smoke rising from a metal cylinder. Inside, glowing embers rest at the bottom, with chestnuts placed on top. As the chestnuts roast, they're often sprinkled with salt, which interacts with the heat to create a fine, white powder that resembles powdered sugar. This visual and sensory experience draws in passersby, inviting them to indulge in this traditional winter snack. The vendors' lively presence and the warm aroma of roasting chestnuts evoke a sense of nostalgia and community, making them a beloved part of Palermo's winter streets.

 

What memories do you associate with roasted chestnuts during the Christmas season in Sicily?

My memories take me back to my time in Sicily, in my hometown, during the winter holidays. I remember walking along the Corso, the main street of the town, with friends. We would stop by the vendors to buy warm, roasted chestnuts, which became our delicious snacks as we strolled. The warmth of the chestnuts in our hands and the comforting aroma filled the air, creating a sense of joy and togetherness. Each bite was a reminder of the simple pleasures of winter, and those moments spent with friends made the season truly special.

 

What are some tips for preparing roasted chestnuts at home?

Buy chestnuts (Look for fresh, shiny chestnuts that are firm to the touch. Avoid any with blemishes or holes) in the supermarket, cut them, sprinkle them with salt, and bake them at 450 degrees Fahrenheit for 30 to 40 minutes. Or if you have a chestnut pan (or a heavy skillet with holes), you can roast them on the stovetop over medium heat, shaking occasionally, for about 15 to 20 minutes.


Photo by Solo Dolce's Anna Maria Lucchese

 

What do you hope readers will take away from this recipe and your blog?

I hope readers will take away a deeper appreciation for the simple pleasures of cooking and enjoying traditional foods like roasted chestnuts. My blog aims to celebrate the rich culinary heritage of Italy, sharing not just recipes but also the stories and memories associated with them.

 

 >>Get Anna Maria's le caldarroste recipe here!<<

 

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Have you gotten your hands on good-quality almonds? Try making some Sicilian almond cookies!

One to try: pizzicotti alle mandorle. Made with freshly blanched almonds, these holiday-perfect cookies are named for the way they are pinched using the thumb, forefinger, and middle finger before they are set in the oven.

 

I recently stumbled on a plant-based pizzicotti recipe on veganhotstuff.com. Many of the recipes Switzerland-based blogger Deborah Bolton has published are vegan versions of Italian dishes. She shared with me more about her version of this classic cookie and her zero-waste way of using chickpea liquid, aquafaba, as a binding.

 

 

Tell us about this almond cookie recipe and what inspired you to make it.

This almond cookie recipe originates from Southern Italy, particularly Sicily, where almonds grow abundantly in the warm Mediterranean climate. These cookies are called pizzicotti alle mandorle in Italian, where pizzicotti means pinches and mandorle is the word for almonds.

 

Pizzicotti alle mandorle are irresistibly crunchy on the outside with a soft, chewy center that melts in your mouth. I was inspired to make this recipe because I wanted to make a plant-based version that no one would be able to distinguish from the original. This recipe can be enjoyed by omnivores, vegans, and people with egg allergies alike.

 

What is the significance of this cookie recipe?

Almonds have always been significant in Italian culture, symbolizing good luck and prosperity. Pizzicotti alle mandorle embody this tradition and often appear during festive occasions and special gatherings. In Sicily, they are a cherished part of feast day celebrations and weddings, symbolizing good fortune and the sweetness of life. These traditional almond biscuits are often made using family recipes that have been handed down through the centuries. Skilled artisans and home bakers alike take pride in their meticulous preparation.

 

 

If you love almonds, you'll adore pizzicotti alle mandorle. Photo by Deborah Bolton.

 

How is your recipe different from the traditional cookie?

As always, I like to keep traditional recipes as authentic as possible but without the use of animal products. The only difference between my recipe and the traditional cookie is the absence of egg white, which I substituted with aquafaba. Aquafaba is the cooking liquid in a jar or can of chickpeas. It has similar emulsifying, foaming, binding, gelatinizing, and thickening properties to egg whites, and the taste is absolutely undetectable. This recipe turned out perfect, and no one could tell that they were vegan.

 

Another thing I like about using aquafaba is the fact it aligns with my zero-waste philosophy. Chickpea water normally gets thrown away. Using it in our recipes instead of eggs is far better than exploiting hens and costs nothing.
 

Are there any specific types of ingredients that work best for this recipe?

Yes. While it's possible to use either blanched or non-blanched almonds, I recommend using blanched (peeled) almonds because they yield an attractive-looking white cookie. In contrast, the brown skin on unpeeled almonds would result in a slightly darker cookie with brown flecks, which would be ideal for amaretti, for example, but not so much for pizzicotti. It's best to use ground almonds, also known as almond meal, rather than almond flour to ensure you get the right texture. If you can't find ready-ground almonds, just buy whole ones. It's very easy to grind your own. This recipe calls for lemon zest, so make sure you use lemons with an edible peel.

 

Last but not least—sugar. Not all sugar is vegan because bone char is often used in the refining process, so check labels. I use white vegan caster sugar. Caster sugar is finer than granulated sugar, which is ideal for this recipe.

 

What are the most critical steps in the preparation process?

This recipe is actually super easy to make. The most critical step is probably weighing the ingredients precisely. If you're approximate, it will definitely affect the texture of the cookies. Use a good kitchen scale because even slight variations in the amount of moisture will cause the cookies to either spread in the oven and lose their characteristic shape or be harder than they should be. The only other critical step is understanding when the cookies are done. They should be soft and pale when they come out of the oven and firm up as they cool.

Crunchy on the outside and chewy inside. Photo by Deborah Bolton.

What do you hope readers will take away from this recipe?

I hope readers will not only fall in love with the taste of these almond cookies but also appreciate the simplicity and authenticity of the recipe. With their crunchy exterior and soft, chewy center, they remain true to the traditional Sicilian cookie, even with the vegan twist. What's even better is the satisfaction of making a cruelty-free version that's just as good as the original, if not better. I also hope it inspires people to be creative with their plant-based cooking and consider the environmental and ethical benefits of using ingredients like aquafaba. And since they make such great edible gifts, especially around Christmas, I hope readers feel encouraged to share them with loved ones, knowing they're spreading a little piece of sweet, homemade joy!       

 

>>Get Deborah's pizzicotti delle mandorle recipe here!<<

 

 

 

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