Castagnaccio is a rustic cake prepared in Tuscany and across the other mountainous areas of central Italy where the chestnut flour is widely used for preparation of a variety of delicious sweet and savoury dishes. We adore the chestnut flour which is gluten-free as well as rich in minerals and vitamins making this cake a healthy bite. Natural sweetness of the chestnut flour makes it ideal ingredient for those who want to reduce the amount of sugar in the desserts.
The best chestnut flour can be bought from local producers in Italy who pick chestnuts, dry them for forty days over a fire and then ground them in local stone mills. You can also find chestnut flour in specialty food stores across Italy such as Castroni in Rome. Otherwise, you can get the chestnut flour from your local food store or online.
During the winter time you will find castagnaccio in many cafés and pastry shops around Italy but there is nothing more rewarding than making your own castagnaccio at home.
This easy-to-follow recipe is the most popular version of castagnaccio featuring the chestnut flour, water, pine nuts, raisins and rosemary. Some recipes call for orange zest and pieces of walnuts which is also tempting combination.
A slice of castagnaccio is usually served topped with slightly sweetened whipped cream or some very fresh ricotta. We are sure you will adore your homemade version of this traditional Tuscan treat!