The ancient Greeks enjoyed them and the Romans used them to make chestnut flour. For centuries, chestnuts were a staple food for country-dwellers in Spain, and today this exceptionally nutritious, natural ingredient is largely associated with haute cuisine. When temperatures drop in autumn, the roast chestnut vendors with their red-hot coals are a welcome sight on city streets. Whether eaten fresh, boiled, roast or candied – they offer variety and flavor, and evoke age-old traditions and family celebrations.