Once cooked the chestnuts can be eaten cold, making the consumption of these fruits so versatile. The marrons has to be placed in a pot with lightly salted cold water with a few bay leaves and sprigs of rosemary, then bring to boiling point. The cooking time varies from 10 to 20 minutes depending on size of fruit and its level of maturation.
Boiled marrons and chestnuts are called in different ways depending on the area, due to the influence of local dialects in Italy it is called: Balos, ballotti, Ballotta, ballucci