In the heart of the Rieti Apennines, among ancient villages and landscapes that tell stories of millennia-old traditions, cuisine becomes a bridge between culture and territory. The Tourism and Culture project, promoted by the Chamber of Commerce of Rieti and Viterbo together with the Special Company Centro Italia, was created precisely with the intent to give voice to this richness: a journey that unites authentic flavors, local excellence, and gastronomic creativity. Every week, chefs and producers meet to propose dishes that are not just recipes but true tales of identity.
This time, the protagonist is Chef Marco Bartolomei, who has created an appetizer capable of surprising and conquering: the chestnut creme caramel from Antrodoco with pecorino fondue and guanciale crumble. A dish that plays on the balance between sweet and savory, between soft and crunchy textures, and brings to the table the strength of typical products from the province of Rieti. The chestnuts from Antrodoco, famous for their quality and deep connection with local tradition, become the base of a refined and original preparation. The pecorino fondue, with its strong and enveloping taste, recalls the shepherding and ancient cheese-making traditions of the area, while the guanciale crumble adds a savory and fragrant note, a tribute to Lazio’s pork butchery.
The result is an appetizer that elegantly tells the story of the territory, transforming simple ingredients into a complete sensory experience. The chestnut creme caramel is not just a dish, but a symbol of how tradition can dialogue with innovation, keeping the memory of authentic flavors intact. It is an invitation to discover the beauty of a land that can thrill not only with its landscapes and history but also through cuisine.
With this creation, the Tourism and Culture project continues to enhance gastronomy as a tool of promotion and identity, demonstrating that every recipe can become a story of belonging and an opportunity to bring travelers and local communities closer together.
I leave you with some recipes for other appetizers, I love to serve multiple offerings to my friends during lunch and dinners with company.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
- Energy 401.12 (Kcal)
- Carbohydrates 13.73 (g) of which sugars 4.23 (g)
- Proteins 9.30 (g)
- Fat 34.22 (g) of which saturated 9.01 (g)of which unsaturated 9.05 (g)
- Fibers 1.61 (g)
- Sodium 988.88 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the chestnut creme caramel
- 7 oz chestnuts (Antrodoco variety)
- 7 fl oz fresh liquid cream
- 3.5 oz pecorino cheese (aged from Lazio)
- 3.5 oz guanciale (from Amatrice)
- 1.8 fl oz milk
- 2 egg yolks
- 1 egg
- to taste salt
- to taste pepper
Tools
- Immersion Blender
- Ramekins
Preparation of the chestnut creme caramel
Soak the chestnuts at least 12 hours before making the creme caramel. Once well hydrated, cook the chestnuts in slightly salted water for about an hour. Let them cool slightly and crumble them, keeping some whole for decoration and gather them in a bowl.
Put the chestnuts in the immersion blender’s cup, add the egg yolks and the whole egg, and start blending. Add the fresh cream and blend until obtaining a smooth and homogeneous mixture. Taste and adjust the salt, finally season with a generous grind of pepper.
Grease the ramekins with a drop of extra virgin olive oil or a little butter.
Pour the chestnut mixture into the ramekins, filling them up to 3/4 as they will puff up during cooking.
Place the ramekins in a high-sided baking tray and add water for bain-marie cooking. Bake the creme caramel for about 50 minutes at 300-320°F.
Meanwhile, cut the guanciale into thin strips and cook over medium heat in a pan until well crispy. As soon as it’s ready, place it on a plate with a sheet of absorbent paper. Do not discard the fat, as it will be used to glaze the chestnuts you saved for decoration. Just quickly sauté them in the pan over high heat. Set them aside.
Pour the milk into a saucepan, turn on the heat, and as soon as it nears boiling, add the grated aged pecorino cheese. Stir carefully and continue cooking until obtaining a smooth cream.
Compose the dish.
Pour a bit of pecorino fondue on the bottom of the individual plate. Place a chestnut creme caramel on top, decorate with a few pieces of glazed chestnuts and a little guanciale crumble, and serve warm.
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FAQ (Questions and Answers)
What are Antrodoco chestnuts?
Antrodoco chestnuts are a prized variety of chestnut, recognized with the PGI (Protected Geographical Indication) mark, originating from the village of Antrodoco in the province of Rieti. They are distinguished from common chestnuts by their larger size, sweet flesh without an inner skin, and a lighter, smoother shell.
What is their history?
This variety was developed between the 16th and 17th centuries thanks to grafts introduced by the Bandini feudal lords from Tuscany. It found its ideal habitat in the valleys of the Velino River, among the municipalities of Antrodoco, Borgo Velino, Castel Sant’Angelo, Cittaducale, and Micigliano.
When are Antrodoco chestnuts harvested?
The harvest takes place between mid-September and mid-November, a period when they become the stars of autumn tables and local folk festivals, such as the traditional Antrodoco Autumn Festival.
What are their nutritional characteristics?
Antrodoco chestnuts are rich in fiber, minerals, vitamins, and folic acid, making them an energetic and healthy food, ideal for both sweet and savory recipes.
How are they used in cooking?
Besides the classic roasted chestnuts, Antrodoco chestnuts lend themselves to refined preparations: creams, desserts, soups, and even savory dishes like roasts and savory pies. Their versatility makes them perfect for innovative recipes like the chestnut creme caramel with pecorino fondue and guanciale crumble.
