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Busecchina

Dessert made with stewed chestnuts, sweet wine and cream

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Traditionally prepared in autumn and winter, this dessert is made with dried chestnuts (or 'ciuchin' in the local dialect). It is typical from the Brescia, Bergamo, Mantua and Milan areas.

Chestnuts are carefully cooked, adding sweet wine halfway through. They are then covered in liquid cream or milk and served in small cups.

This cheap and hearty dessert was originated in Lombardy in the Middle Ages when the region was full of chestnut trees. Its name derives from 'busecca', a dish made with meat and vegetables boiled in stock. Meat was sometimes substituted with chestnuts in more humble homes. It was traditionally made for the festivities of Santa Savina on the last day of January.

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