Ever since we tasted it at La Zucca in Venice, have been enamored by the Chestnut Semifreddo. So much so, that every July since, I have attempted to make a chestnut puree from scratch and turn it into a semifreddo, and when paired with my own Leonidas-chocolate mousse, its the most welcome trip down memory lane. And may I add that my skills at making these layered desserts is improving....