Tuscan Castagnaccio

Castagnaccio is a typical dessert of Tuscan cuisine, made with chestnut flour, water, pine nuts, raisins, rosemary, and olive oil. It represents a connection to the rural tradition of the region and is perfect for autumn and winter. Here is how to prepare it:

Ingredients

• 300 g of chestnut flour
• 50 g of pine nuts
• 50 g of raisins
• 430 ml of water
• 1 sprig of rosemary
• 4 tablespoons of extra-virgin olive oil
• A pinch of salt

Preparation

1. In a bowl, pour the chestnut flour and gradually add water, stirring to avoid lumps, until you get a smooth mixture.
2. Add a pinch of salt and two tablespoons of extra-virgin olive oil to the mixture.
3. Let the raisins soak in a bowl with warm water for about 15 minutes, then squeeze them and add them to the dough along with the pine nuts.
4. Take a rather low baking pan, grease the bottom and sides with some olive oil, then pour the mixture, leveling it with a spatula.
5. Sprinkle with chopped rosemary and the remaining pine nuts, and drizzle with another two tablespoons of olive oil.
6. Bake in a preheated oven at 180 °C for about 30 minutes, until the surface of the castagnaccio becomes cracked and the edges detach from the pan.
7. Remove it from the oven and let it cool before serving.

Castagnaccio is a rustic and not overly sweet dessert, typical of the Apennine areas. Its name might derive from the fact that it used to be cooked on the stone “casta,” or on a slab of stone or metal placed in traditional Tuscan fireplaces. Serve it at room temperature or slightly warm, and if you like, you can accompany it with some fresh ricotta to contrast its rich and distinctive flavor. Enjoy your meal!