 In France, the "marron glacé", a candied chestnut involving 16 different processes in a typically French cooking style, is always served at Christmas and New Year's time.In Modena, Italy, they are soaked in wine before roasting and serving, and are also traditionally eaten on Saint Simon's Day in Tuscany.In the Romagna region, roasted chestnuts are often served with a traditional wine, the Cagnina di Romagna.