: Before any heat touches the nut, you must use a sharp knife to cut a small "X" or a slit into the shell. This allows steam to escape; otherwise, they will explode.
: Traditionalists roast them dry in a deep pan with no oil or water. You can also use a cast iron skillet over open coals or a specialized chestnut-roasting pan with holes. kesteni
The Spirit of Autumn: A Guide to "Kesteni" In many parts of Southeast Europe, particularly Croatia and Bosnia, the arrival of autumn is not marked by the calendar, but by the smoky, sweet aroma of roasting chestnuts—locally known as . As the leaves turn gold, the streets of cities like Zagreb and Sarajevo transform into a stage for traditional street vendors, whose coal-fired roasters are as much a part of the landscape as the historic architecture. Why Kesteni are the "Bread of the Forest" : Before any heat touches the nut, you