On Wed, 27 Jul 2005 10:52:35 +0200, "Pandora" >
wrote:

>Yesterday I made a trip with my boyfriend in the nothern of Piemonte. I went
>to Formazza (Verbania), a little country near Switzerland about at 1300 at
>sea level.
>Here we have ate *chestnut dumplings* (gnocchi di castagne), seasoned with
>butter and sage.
>And then some local cheese and salami.
>I hadn't made the photo of chestnut dumplings, but I would like to make
>them because they were very very good.
>I ask myself if in Us you have the chestnut flour indispensable for this
>dish.
>Here his some photo of the country I visited and I hope you enjoy them like
>I do:
>http://tinypic.com/9hs6mv.jpg
>http://tinypic.com/9hs6xs.jpg
>http://tinypic.com/9hs70x.jpg
>http://tinypic.com/9hs77n.jpg
>http://tinypic.com/9hs8p1.jpg
>
>When I will make dumplings, I will send you other photos.
>Cheers
>Pandora
>
>
>

I would love a recipe. I have some wonderful sage in the garden that
would be perfect.

A cheese suggestion, too, please....Does this need to be a grated
cheese such as a Parmigiano or Pecorino? I wonder how a gorgonzola
would taste crumbled over the gnocchi?

Chestnut flour can easily be ordered online here in the US.

Boron