Chestnuts

Chestnuts, now a somewhat rare and luxurious commodity, have long been foods for the poor in Liguria and other parts of Italy. They are turned into pastes that provide sustenance and dried to make flour. When wheat flour was too expensive, breads and pasta were often made with a combination of wheat and chestnut flour. Of course, chestnuts are the key ingredient in marrons glacés (candied chestnuts), which are a specialty of Genoa. You may be able to acquire fresh chestnuts in the fall, and chestnut flours are available by special order.