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In winter nights, sitting by the fireplace,you can hear the rustling of the "restorella", the typical pierced iron pan where people still today roast the chestnuts. Before putting them in the pan, it is important to carve them with a knife, otherwise they could burst. When they are roasted, peel them and cover them with a napkin soaked with wine and keep them hot. In some areas people usually sprinkle the chestnuts with red wine before peeling them.
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