What better way to celebrate the arrival of fall than with seasonal castagne arroste. Simply make an incision through the shell of each chestnut, soak in water for 1-2 hours, then roast covered in cast iron skillet, uncovered in the oven for 20-25 minutes at 200°C/400°F, or uncovered over a live fire. Place in paper bag or kitchen towel for a few minutes to absorb residual humidity and then serve hot with a nice glass of vino! Buon appetito!