Nonna Rosetta looks forward to Christmas every year so she can make her favorite chestnut cream–filled pastatelle. Across the region of Campania, traditional sweets that resemble ravioli are made with a puree of chestnuts or chickpeas mixed with chocolate and stuffed into a lightly sweet dough that is fried until golden brown. Nonna Rosetta prepares these in her kitchen in the most traditional way she was taught back in Aquilonia. When I first asked
