The secret to great Italian cuisine is simple: Use only the freshest, local ingredients. Castagnaccio, a simple chestnut torte beloved where chestnut forests reside in northern Italy and Corsica, is no exception.
Dating back to the 16th Century castagnaccio remains a homey, humble, delicious tradition at many families’ autumn and winter tables, served at breakfast, brunch, teatime, dessert, or whenever friends pop over. It takes only minutes to make. This version omits the traditional superficial drizzle of olive oil (you won’t miss it), allowing the natural sweetness of fresh chestnut flour to shine through, accompanied only by raisins, a sprinkle of pine and walnuts, and a few fresh rosemary leaves. That’s it!
Loaded with fiber, castagnaccio is a rich source of vitamin C, B6, folate, thiamin and riboflavin, vitamin K, manganese and potassium. The freshness of your chestnut flour is essential for a tasty castagnaccio. Inferior or old flour will have bitter flavor off-notes. So, it’s best to order your chestnut flour in late autumn directly from Italy and keep it in the freezer.