The fruit can be peeled and eaten raw, but it can be somewhat astringent, especially if the skim is not removed.
Another method of eating the fruit involves roasting, which does not require peeling. Roasting requires scoring the fruit beforehand to prevent explosion of the fruit due to expansion. Once cooked, its texture is slightly similar to that of a baked potato, with a delicate, sweet, and nutty flavour.
Chestnuts can be dried and milled into flour, which can then be used to prepare breads, cakes, pies, pancakes, pastas, polenta(known in Corsica as pulenda), or used as thickener for stews, soups, and sauces.