A close relative to the American Chestnut, the Italian version grows in high in the mountains and is harvested each fall and flown to the United States for vendors and roasters. Dried chestnuts are more preferred as they aren't near as starchy as the freshly roasted. Only harvested in October through March, you can freeze for up to 4 months or take advantage of the canned, pured or candied in syrup when you find yourself in the off season.