Pandora wrote:

> 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.

Yes, I use chestnut flour in the wintertime to make chestnut polenta, which
I serve with pork braised in milk. It's a wonderful combination.

Bob