Photo by Wine Dharma
“Castagnaccio Toscano” is a sweet chestnut flour spread in different regions of Italy. It seems that it was born in Tuscany, in particular in Lucca and was subsequently exported to other cities and regions, where the name was changed and the recipe enriched.
Ingredients to prepare a Tuscan Castagnaccio for 4 people, double the doses if you want to prepare it for 8 people:
- chestnut flour 250g
- water 330g
- walnuts 50g
- pine nuts 50g
- raisins 40g
- salt 2g
- rosemary 1 sprig
*** It is essential to use fresh and quality chestnut flour
- sift the chestnut flour
- add cold water and mix well using a hand whisk
- add pine nuts, chopped walnuts and raisins previously soaked for 5/10 minutes (keep some aside to garnish the surface later)
- add a pinch of salt to the mixture
- oil a 22cm pan well (32cm for the 8-person version) and pour the mixture into it
- garnish the surface with pine nuts, walnuts and raisins previously preserved
- add rosemary and oil flush
- put in a preheated oven at 190 ° for 35 minutes
- cooking will be finished when many small cracks have formed on the surface
- take it out of the oven and let it cool before serving it to your guests
According to the recipe or the place of production, Castagnaccio can be called: Torta di neccio, Patona, Baldino, Migliaccio, Ghirighio, Chestnut bread and they can change the ingredients and cooking times to a small extent.
The best place to enjoy a good chestnut cake is one of the many chestnut festivals that take place mainly in the autumn or you can prepare it comfortably at home with our recipe.