With the arrival of autumn, chestnut calzones emerge as a sweet symbol of Lucanian tradition, perfect for warming up chilly evenings. This dish, typical of Basilicata, stands out for its use of chestnuts, an ingredient that reaches its peak in flavor and sweetness during this season. The preparation requires careful cooking technique: the dough, made with wheat flour and lard, must be rolled out thinly to encase a rich and aromatic filling made from chestnuts and chickpeas, both boiled and mashed. Cinnamon and a touch of bitter cocoa add a spicy note that enhances the tasting experience, making these calzones ideal for a sweet dessert after dinner or as a delicious snack during a family merenda. Preparing them is a way to celebrate the season and the richness of local products, bringing to the table a piece of history and culinary culture that tells of ancient lands and authentic flavors.

Prepare the dough by mixing flour, eggs, sugar, lard, and adding enough sweet white wine until you obtain a rollable, compact dough. Roll out the dough with a rolling pin and cut it into squares. Prepare the filling: separately boil the chickpeas and chestnuts, peel them, and remove the inner skin. Mash everything together into a puree and season with cinnamon, cocoa, sugar, and liqueur. Place the filling on the squares, fold them over, and seal them all around. Fry the calzones in plenty of lard.