These candied chestnuts are tender and subtly vanilla. They are picked by hand in the fall in Piedmont. They are then candied according to the French tradition: wrapped in tulle mousselines which are immersed in a vanilla syrup with Bourbon vanilla pod from Madagascar. Next comes the icing with a coating of icing sugar syrup.
Glazed chestnuts placed on golden cardboard boxes, wrapped in gold aluminum foil and stored in cells.
