Chestnut is a very popular taste in autumn, but it’s a real tricky ingredient. As there is a high quantity of fiber in the chestnut, it is important to balance the recipe well to best enhance its taste and obtain a smooth and creamy result. Here are the three proven best chestnut gelato versions:


The classic chestnut taste is made starting from fresh chestnuts that will be boiled.

Castagna easy is the version with chestnut flour. We called it that because, starting from the flour, the process will be less laborious and can be done at any time of the year!

Chestnut for adults only, as you can imagine, is the alcoholic version. Among the characterizing ingredients, besides the chestnut, we find white rum and cocoa. There is also the yolk, so you can also get this recipe from Montblanc.


What is your favorite flavor? Try them now !!!


Inside the package you will find 3 recipes in PDF version. The ingredients are easily available. For questions and further clarifications, contact us by e-mail at [email protected].

MANUELE PRESENTI | Master Chef Gelato Naturale

Toscano, Ice cream maker with international experience, Manuele Presenti is the owner of the Gelateria Chiccheria - awarded with Tre Coni in the prestigious Gambero Rosso guide.

In 2008 he founded the “Natural Gelato School”, whose philosophy is precisely that of producing a deeply natural product, free of thickeners, dyes and chemical flavors, using only selected and high quality raw materials.

In 2013 the “Natural Gelato School” evolved into the “Gelato Naturale Academy”.

He is the creator of the recipe for creamy ice cream on a stick Geloso.

The first ice cream on stick in the world produced without the aid of preservatives, thickeners, semi-processed and dyes: using only selected and high quality raw materials.

Geloso is put on the market in 2018 with the participation and experience of Allegra Antinori and Francesco Trapani.

150 ice cream parlors all over the world - since 2017 he has been a consultant for Gelato Secrets, with 15 stores between Bali and Jakarta and with a real specialization in the Australian and American market.