DISH RESEARCH · Dish
Castagnaccio
A low, rustic Tuscan chestnut-flour cake with raisins, pine nuts, rosemary and olive oil.
About Castagnaccio
Castagnaccio is a traditional chestnut-flour cake from Tuscany and neighbouring Italian regions. This profile fixes Laudemio Frescobaldi's Tuscan version.
It is gently sweet and earthy from chestnut flour and raisins, with resinous rosemary, fruity olive oil and rich pine nuts.
The cake is low and dense, with a lightly crisp cracked surface and a soft, moist interior.
Allergens in this recipe
Contains: Pine Nut.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Castagnaccio
Tuscan Castagnaccio.
- Chestnut flourSweet, earthy flour base
- WaterHydrates the batter
- Pine nutsRich nutty topping and texture
- RaisinsChewy fruit sweetness
- Fresh rosemaryResinous herbal aroma
- Extra-virgin olive oilEnriches the batter and crisps the surface
- SaltBalances the chestnut sweetness
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chestnut flour:
- Water:
- Pine nuts:
- Raisins:
- Fresh rosemary:
- Extra-virgin olive oil:
- Salt:
Origins & food traditions
Castagnaccio belongs to the chestnut-growing communities of the Apennines and has many local forms. The selected Tuscan recipe uses the familiar raisin, pine-nut and rosemary finish without claiming one universal formula.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Tuscan Cuisine
- Italian Cuisine
- Tuscan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.