Castagnaccio

Characteristic dessert in the mountain and agricultural traditions, Castagnaccio is made by mixing together chestnut flour and water, adding pine nuts, walnuts and raisins. The mixture is then poured into an oven dish, greased with oil and oven cooked until cracks like tree bark appear on the top.

In the Winter periods, it’s the typical Sunday lunch dessert, often tasted with a good glass of Vin Santo.