Italian Venison Medallions with Chestnuts and Radicchio Story of the Dish Pan Roasted Venison Medallions with Roasted Chestnuts, Caramelized Radicchio Tardivo, Parsnip Potato Purée and Natural Game Jus By Chef Gianluca Deiana Medaglioni di Cervo con Castagne e Radicchio is an autumn Italian game dish built around contrast. Venison is extraordinarily lean, mineral, and elegant. Chestnuts provide sweetness and an unmistakable woodland character. Radicchio contributes bitterness

Roasted Chestnut Traditional Italian Roasted Chestnuts: The Perfect Fall Treat Story of the Dish Region: Throughout Italy Category: Traditional Italian Autumn Food / Street Food Servings: 4 Prep Time: 15 minutes Cook Time: 25–35 minutes Total Time: 40–50 minutes Difficulty: Easy Few foods represent autumn in Italy as immediately as the smell of caldarroste — Italian roasted chestnuts. As temperatures begin to fall, chestnuts appear in markets, village festivals, mountain town

Caggionetti Abruzzesi (Traditional Italian Abruzzo Christmas Pastries) Traditional Italian Abruzzo Christmas Pastries Story of the Dish Caggionetti are one of the great Christmas pastries of Abruzzo: thin, delicate parcels of dough filled with a deeply aromatic mixture of chestnuts, dark chocolate, almonds, honey, citrus, and spices, then fried until crisp and finished with confectioners’ sugar. Depending on the town, they may also be called cagionetti, calcionetti, caggiunit