{"id":167163,"date":"2026-01-11T11:47:00","date_gmt":"2026-01-11T03:47:00","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=167163"},"modified":"2026-01-11T11:47:02","modified_gmt":"2026-01-11T03:47:02","slug":"marroni-gonfi","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2026\/01\/11\/marroni-gonfi\/","title":{"rendered":"Marroni Gonfi"},"content":{"rendered":"\n
\"Marroni<\/figure>\n\n\n\n
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Chestnut Jam<\/h3>
Pane-bistecca<\/div><\/div>\n
\n I found a recipe for chestnut jam in a cooking magazine. I love chestnuts and found some here, so I adapted the recipe slightly and made this delicious jam.

\nChestnuts always bring back lots of childhood memories. We often spent the fall in Pazzallo, near Lugano. There are lots of chestnuts in Ticino, and you can pick them in the forest and cook them yourself. An old woman who specialized in mushrooms lived in the same forest. We children would bring her the mushrooms, she would look at them, cook a risotto with them over an open fire, and then roast the chestnuts. And then we would feast!

\nWhen I’m in Switzerland over Christmas, I always look for the chestnut man first. You just have to follow the smell. The aroma is intoxicating! For me, it’s an essential part of Christmas and Winter!\n

\n\t\tSo here is the recipe for Marroni Jam. It takes time if you make it from scratch like I do. You can save time by using frozen chestnuts! <\/div>\n
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Prep time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
2 h 30 min<\/div>\n <\/div>\n <\/div>\n
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Portionen<\/div>\n
5 Jars<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
3 h 30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t