To close, a second recipe from Artusi: Chestnut dessert with whipped cream:

• About 30 large, unblemished chestnuts - 1 1/4 pounds in all
• 2 1/2 cups powdered sugar
• 2 ounces chocolate
• 3 tablespoons citron rosolio (substitute a mild, sweet, lemony liqueur)
• Whipped cream (About 2 cups)

Boil the chestnuts until they are soft (their skins will give if you squeeze them), peel them, and blend them while they're still hot. Grate the chocolate and mix it with the remaining ingredients to make a paste. Take a large dish fit to be used as a serving dish, put an upended saucer in the center, and sprinkle the paste evenly around the saucer with the help of a strainer. Remove the saucer, returning any paste that may have gotten onto it to the ring, and fill the hole in the center with whipped cream.

This will serve eight.

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