When eaten raw, they can be a bit tart, especially if the skin is not removed. Another method is to bake them, which does not require peeling. Before baking, however, you should cut them slightly so that they do not explode.
Chestnuts can be dried and ground into flour, which can be used to bake bread, cakes, pancakes, pancakes, pasta, and polenta (known as pulenda in Corsica) or used as a thickener for stews, soups, and sauces.
Chestnut bread stays fresh for up to two weeks.
