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
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.