This is the characteristic fruit of the mountain woods and ripens from September to November. For centuries, this fruit was considered the bread of the poor, consumed with milk or cabbage and either boiled or roasted. The fruit was dried and ground to obtain a flour used to prepare polenta and focaccia. Lake Como is still surrounded by rich chestnut woods and chestnuts are used in a thousand ways: from gnocchi to desserts, from polenta to jams or cut and cooked on the fire (roasted chestnuts). The ideal drink to accompany these delicacies: cold chestnut beer, of course!