The best chestnuts for roasting are the larger, better quality called 'marroni.' Only the rich brown, firm ones will do to produce sweet, soft, delicious roasted chestnuts. The regular 'castagne' are best kept for boiling.
The fridge is the best place to store chestnuts before use (or freezer for longer-term storage). Chestnuts have a low-low fat content, and no cholesterol, gluten, or oil.
Everything You Needed to Know About Chestnuts from the University of Missouri Center for Agroforestry
Leslie Land in Kitchen and Garden and all around the house: Fresh Chestnuts – Roasting them; Peeling them; Putting them in the Stuffing
