Recipe Castagnaccio

Castagnaccio Ligure – Lemone CC BY-SA 4.0

1 lb. chestnut flour
1 tbs. grated orange zest
4 tbs. sugar
4 tbs. raisins, soaked and squeezed
1 pinch salt
2 tbs. pine nuts
3 tbs. olive oil
2 tbs. walnuts, coarsely chopped
milk, as needed

How to make the CASTAGNACCIO:

Sift the chestnut flour; add the sugar and a pinch of salt. Add 2 pts—cold water in a thin stream, constantly beating with a whisk to not form lumps. Add three tbs: oil, orange peel, raisins, pine nuts, and walnuts. Add warm milk little by little until you get a stiff consistency. Pour the batter into a greased pan large enough for the crust to be 1/2-in. thick. Dribble on some oil.
Preheat the oven to 400°F and bake for an hour. Serve the castagnaccio warm or cold. You can serve the castagnaccio with whipped cream.

Fennel seeds can be used in place of walnuts.

Regional Recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at