Caldarroste in sciroppo e rum

Caldarroste in sciroppo e rum is a traditional dessert from the Campania region in Italy. It is commonly found in towns and communes such as Naples, Salerno, and Caserta. This sweet treat is made by roasting chestnuts and then soaking them in a syrup made with rum.

To prepare caldarroste in sciroppo e rum, start by making a small incision on the flat side of each chestnut. This helps prevent them from exploding during roasting. Place the chestnuts in a roasting pan and roast them in the oven at 400°F (200°C) for about 20-25 minutes, or until the shells start to peel back.

While the chestnuts are roasting, prepare the syrup by combining equal parts of water and sugar in a saucepan. Bring the mixture to a boil and let it simmer until it thickens slightly. Remove the syrup from the heat and stir in a generous amount of rum.

Once the chestnuts are roasted, remove them from the oven and let them cool slightly. Peel off the shells and place the chestnuts in a bowl. Pour the syrup over the chestnuts and let them soak for at least 30 minutes, allowing the flavors to meld together.

Caldarroste in sciroppo e rum is a recognized traditional food product (PAT) in Campania. This recognition ensures that the dessert is made following specific specifications and traditional methods. The use of rum in the syrup gives the chestnuts a unique and delicious flavor, making it a popular dessert during the winter months.

Sources:
– “Caldarroste in sciroppo e rum” – Giallo Zafferano (www.giallozafferano.it)
– “Caldarroste in sciroppo e rum” – Sale&Pepe (www.salepepe.it)