Dish

Castagnaccio

Castagnaccio is made with chestnut flour, water, olive oil, rosemary, and pine nuts. The ingredients are mixed together to form a batter, which is then poured into a baking dish and baked until firm. The result is a dense, nutty cake with a slightly sweet flavor. Castagnaccio is often served with a drizzle of olive oil and a sprinkle of sea salt.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Cake

Origins and history

Castagnaccio is believed to have originated in Tuscany, Italy, where chestnut flour was a common ingredient. It was often made by peasants and was a way to use up leftover chestnut flour. Today, Castagnaccio is enjoyed throughout Italy and is a popular dessert in many Italian restaurants.

Dietary considerations

Castagnaccio is gluten-free and vegan, making it a great option for those with dietary restrictions. However, it does contain nuts and may not be suitable for those with nut allergies.

Variations

Castagnaccio can be made with different toppings, such as raisins or figs, to give it a sweeter flavor. It can also be made with different herbs, such as thyme or sage, to give it a more savory flavor.

Presentation and garnishing

Castagnaccio can be presented on a rustic wooden board with a drizzle of olive oil and a sprinkle of sea salt. It can also be garnished with a sprig of fresh rosemary or a few pine nuts.

Tips & Tricks

To keep Castagnaccio moist, store it in an airtight container at room temperature. It can also be frozen for up to three months.

Side-dishes

Castagnaccio is often served as a dessert, but it can also be enjoyed as a snack or breakfast. It pairs well with a glass of red wine, such as Chianti or Sangiovese, or a cup of espresso.