Fresh chestnuts can be consumed either raw or cooked. It is suggested to let the product dry, preferably in the sun, for a few days before consumption to enhance its flavor and sweetness.
The simplest method is to store them in the refrigerator, in the fruit and vegetable compartment (at around 2–3 °C), inside breathable bags such as those made of jute or paper.
In this way, they can stay fresh for up to about one month.
During the first four days, half of the water is replaced daily; from the fifth to the ninth day, all the water is changed each day, removing any fruits that float to the surface (as they are often spoiled).
After soaking, the chestnuts should be dried thoroughly and can then be stored in the refrigerator or in breathable bags for about 2–3 months.
An effective option is drying. After washing the chestnuts, spread them out in the sun (or in a low-temperature oven) for several weeks or even months, stirring them often until they become completely dehydrated. Once dried, they can be stored in airtight containers for up to 12 months.
In the past, people used a traditional technique known as the ricciaia. Chestnuts were stored still inside their burrs and piled into heaps, then covered with moist plant material such as leaves or ferns. This natural covering promoted a gentle fermentation that kept the chestnuts fresh and edible for several months.
