Cut a cross in the Marrone di Caprese Michelangelo (chestnuts). Put them into a pot with salted water and boil. Once cooked, drain, peel, and mash them. Fry in a pan with a knob of butter and a tablespoon of sugar for 4/5 minutes.
Heat up a pan with the toasted wheat and a ladle of water and cook for 15 minutes, reducing it. Remove from the heat and cool.
Prepare a white sauce. Melt 60 g of butter and mix the flour. Cook the mixture for 3 to 4 minutes until it becomes golden. Add the warmed milk, stir and continue cooking to thicken the sauce. Add the Aleatico Passito wine, stir it in well and remove from the heat. Combine the honey and egg yolks, then the chopped Caprese Michelangelo chestnuts and toasted wheat. Refrigerate the mixture for at least 1 hour.
Beat the egg whites until stiff and add to the mixture, beating with a whisk and working from the bottom up.
Pour into a buttered soufflé mould, floured with almond flour. Bake at 210°C for 20/22 minutes without opening the door to prevent the soufflé from deflating, then lower the temperature to 180°C for another 8/10 minutes.
Remove from the oven when cooked and serve immediately with a light dusting of icing sugar.