Boil the chestnuts until the pears have softened, then chop them. Chop the toasted hazelnuts. Melt the dark chocolate in a bain-marie.
In a bowl combine all the obtained compounds and add sugar, cocoa, liqueur and coffee. Mix everything until a smooth and homogeneous dough is obtained.

Prepare the dough for the calzoncelli. Put the flour in a bowl, make a hole in the center and insert the eggs, sugar, lard and white wine. Knead until you get a homogeneous dough.

Now roll out the dough on a floured surface, obtaining a sheet with a layer of about 2 mm.
Obtain pasta discs. You can on the middle of the disks, in the center, a spoonful of stuffing; then cover with the remaining circles and close the edges well.

Then seal the edges with the prongs of a fork. Fry the calzoncelli in a pan with plenty of hot oil. Turn them over a couple of times until they are golden brown.

Raise them with a skimmer and place them on a plate covered with absorbent paper. Once cooled, sprinkle with icing sugar and serve.