Castagne al Forno (Italian Baked Chestnuts) Castagne al Forno are one of the simplest autumn preparations, but proper scoring and controlled roasting determine whether the chestnuts peel easily and stay moist. The shell must be cut through before baking so steam can escape safely. A short covered rest after roasting loosens both shell and inner skin. Ingredients Serves 4 • 2 lb (900 g) fresh chestnuts • 2 cups (480 ml) warm water for soaking • 1 tsp (6 g) fine sea salt, optio

A Culinary Life Beginning with Bread Chef Vincenzo Garofalo was born in Avellino, in Campania, and grew up around his grandfather’s bakery. Bread, pizza, and desserts gave him an early understanding that good food begins with ingredients, patience, and repeated work. His family also made pasta, preserves, olive oil, and wine while growing fresh produce. This was not a narrow culinary education. It connected baking to agriculture and taught him that the pantry begins long befo