Castagnaccio is a traditional Tuscan dessert. It is a gluten free Tuscan cake made with seasonal ingredients: chestnut flour, pine nuts, walnuts, raisins and rosemary.

It used to be a “poor people” dish in pre-war Tuscany made with simple ingredients, nowadays it has become one of Tuscany’s favorite desserts which can be eaten all year round because it’s good both warm and cold.

Ingredients

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– 400 g chestnut flour*
– about 400 ml of warm water
– ½ glass extra-virgin olive oil
– 80 g pine nuts
– 200 g peeled walnuts
– 50 g raisins
– rosemary

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Preparation

Sieve the flour and knead with warm water until the dough is smooth and creamy
Soak the raisins and the pine nuts for about 10 minutes in warm water, then rinse them
Grease a baking tin with extra virgin oive oil
Pour the mixture made of chestnut flour and water in the baking tin
Top the castagnaccio mixture with rosemary needles, pine nuts, walnuts and a drizzle of oil
Cook in fan oven at 200°C for about half an hour

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CTG suggest to pair this dish with

Vino Passito Bianco “Gocce di Profuso” – De Luca Estate

Acqua Toscana San Felice