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.


< Comeback to the article list
This website, or the third parties tools it employs, uses cookies, necessary for a correct operation and useful to the purposes shown in the cookie policy. If you want to know further details or to deny the agreement for all or some cookies, please consult the cookie policy.
Closing this banner, scrolling this page, clicking on a link or proceeding navigation in any manner, you agree the cookie employment.