Here in Turkey we don't use the perforated chestnut roasters that are prevelant throughout the Med. that are shaken to roast evenly. Here is a photo of a typical street vendor in Istanbul.
A cross is cut with a sharp knife (chestnut knives are inexpensive to buy here)on the flat side down to, but not through, the nut. Each is turned individually and displayed beautifully as in the picture.
Many homes have heating/cooking appliances called sobas and in winter a lot of local bars instal them. They come in cast or steel and often customers will bring chestnuts and roast them directly on the top of the stove. Delicious.
