Castagnaccio - Dessert
Castagnaccio is a cake made from chestnut flour that is popular in the Apennine regions
including Liguria. The cake is a traditional autumn dish. There are regional variations, such as a
Castagnaccio with rosemary, fennel or orange peel.
Best enjoyed with a sweet wine.
500g chestnut flour,
50g pine nuts,
Soak the sultanas in warm water for about 15 minutes.
Sieve the chestnut flour into a bowl to prevent lumps from forming. Add water while stirring, until
a smooth, consistent dough is formed. Heat the olive oil in a low, cast iron frying pan, add the
dough and a pinch of salt. Sprinkle the surface with fennel seed, pine nuts and sultanas. Bake in
the oven for about 30 minutes at 190°C, until a crispy crust is formed. Serve warm or cold.