Nuts
Roast Chestnuts
Heissi Marroni
Switzerland
Chestnuts scored and roasted over charcoal in a perforated drum, sold hot by the paper cone at winter street stands.
Original eatfuls sticker artwork
What it is
A closer look at Roast Chestnuts.
Chestnuts scored and roasted over charcoal in a perforated drum, sold hot by the paper cone at winter street stands.
What to look for
Know it when you find it.
The stands appear from October and vanish in spring. Shells should be split and blackened at the cut, and they must be eaten before they cool.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Roast Chestnuts.
Switzerland
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Jalal-Abad, Kyrgyzstan
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Valais, Switzerland
Brisolée
An autumn dish of roasted chestnuts served with Valais dried meat, cheese, butter and local wine, eaten together as a rustic meal.
Australia
Bunya Nut
The huge edible seed of the bunya pine, a Queensland rainforest araucaria. Gathered from fallen cones the size of bowling balls and eaten roasted or boiled like a chestnut, it anchored Aboriginal Bonyi gatherings long before colonisation.
Pará, Brazil
Castanha-do-Pará
Large Amazonian Brazil nuts sold whole or roasted, with a buttery crunch and a strong regional identity.
Siberia, Russia
Cedar Nuts
Кедровые орехи
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Central African Republic
Akpakpa
Protein-rich seeds from certain cucurbits, ground into a thickening paste for soups and stews; known as akpakpa in the Central African Republic and used much like egusi across West Africa.