Mix the flour with the whole eggs, sugar, butter and enough (warm) milk to obtain a dough of the right consistency. Put the dough aside to rest (for about one hour) then add the bicarbonate and knead to mix it in. Prepare the filling by boiling, peeling and crushing the chestnuts (some substitute the chestnuts with chickpeas), after eliminating all traces of skin. Sieve, put the purée obtained into a tureen and mix in the chocolate in chippings, a little candied fruit, the chopped almonds, red liqueur and a little grated lemon zest. Roll the sheet out into a medium thickness, cut into long strips and fill the center with the mixture. Roll the pastry up like a small salami, join the two ends to make make some rings and fry these in a pan containing equal parts of oil and lard. Remove when they are a deep gold and serve piping hot.