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Roast the chestnuts in the proper holed pan (called "ristorella" or "rostatora" in Rieti dialect language) then peel them and put them on a dish, covered with a dish-cloth. Toast some slices of bread and display them on the single dishes. Boil some water, as much as you need for your table companions, along with two spoonful of olive oil and salt. Boil for some minutes.In the meanwhile, grate some chestnuts selected among the roasted ones and pour the others into the boiling water, for three minutes. Pour the cooked water out on the slices of bread and put on each dish some of the grated chestnuts.Cover the dishes for ten minutes before serving. Once, well-off people added some raisin or zibibbo to that dish.
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