castagnaccio

Castagnaccio is a traditional Italian dessert made from chestnut flour. It is naturally gluten-free and has long been prepared in mountainous areas where chestnut trees were a staple, especially in Tuscany. The recipe appears in various regional repertoires across central and northern Italy, with variations in toppings and flavorings.

In its simplest form the batter is made by whisking chestnut flour with water or milk and a little salt, then mixing in olive oil. The mixture is poured into a shallow pan and topped with ingredients such as pine nuts, raisins or currants, and sometimes walnuts, and is often perfumed with rosemary and a drizzle of honey or sugar. Some versions include orange zest, lemon zest, or grated lemon peel.

The baking results in a dense, cake-like or fruited bread that is moist and slightly crumbly, with a characteristic chestnut flavor and a deep brown color. Castagnaccio is typically served at room temperature and can be eaten as dessert, a snack, or a light meal.

Regional variations: In Tuscany, rosemary and pine nuts are common, with honey used for sweetness; Liguria versions may emphasize citrus zest and olive oil; Lombardy, Piedmont, and other regions may include different combinations of dried fruit and nuts.

Historically, castagnaccio was a practical dish used to make use of chestnut meal, especially in rural households when other flours were scarce. Today it is widely recognized as a traditional Italian dessert associated with chestnut harvests and autumn meals.