- Sort the chestnuts by putting them in a sink filled with water. Eliminate those that float as they are rotten or wormy.
- Split them with a knife so they will be easier to open afterwards.
- Roast the chestnuts in a cast iron pan with holes, preferably on a wood fire (which is a lot better) for 20 to 30 minutes according to their size.
- Serve immediately with the following accompaniments: cheeses, dried meat, cured ham, cured bacon, buttered rye bread and fruits.