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Home Flavours Traditional Recipes Desserts Castagnaccio


Castagnaccio JPGA peasant sweet, typical of the Apennines between Tuscany and Emilia Romagna where chestnuts can be easily found.  Chestnuts were a fundamental food for the sustenance of the poorest Apennine people, which makes this recipe very old and traditional, as well as very popular and tasty.  A more modern version of this recipe substitutes water with milk.

Difficulty: low

for 4 people: 500 g of chestnut flour, 750 g water, 150 g extra-virgin olive oil, 80 g raisins, 60 g pine nuts, a pinch of salt.

mix the sifted flour in a bowl with water and a pinch of salt, stirring until all of the lumps have been removed.  Add the oil.  Grease a baking dish with oil or butter and pour in the dough.  It should not be higher than two centimeters.  Sprinkle with raisins and pine nuts (previously soaked in warm water).  Sprinkle with a little oil and then bake at 250° C for 15 minutes.  For those who prefer a sweeter version, 50 g of sugar can be added.

Last modified Sep 30, 2015

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