Castagnaccio recipe: a Tuscan delight for Fall celebrations.


Castagnaccio recipe #gourmetproject #tuscany
Castagnaccio recipe from Tuscany #gourmetproject #fallrecipes


Castagnaccio is a sweet treat baked in many Italian regions: Tuscany, Piedmont, Liguria, and Puglia. Each region, town, and family has a jealously guarded castagnaccio recipe, as always happens in our foodie peninsula. What they all have in common is that the Castagnaccio recipe is a Fall treat (think of Festa dei Morti and Christmas), that it has country origins, and that it is delicious.

Legend says the rosemary needles in Castagnaccio it are a potent love elixir, so any girl that is trying to conquer the heart of a young handsome guy should offer him a slice of dessert, and make him hers forever ;-).

Castagnaccio recipe is a dish from the Red & Orange Issue of the Gourmet Mag, an Italian cooking and living magazine. Get your copy for more Italian Fall recipes, stories, traditions and pics!

Here’s the Tuscan Castagnaccio recipe:

Castagnaccio recipe

Course Dessert
Cuisine Italian
Author Claudia Rinaldi


  • 10,5 oz chestnut flour 300 gr - 3 cups
  • 14 oz cow milk 400 gr - 1 + 2/3 cups
  • 0,9 oz raisins 25 gr - about two tablespoons + 1-2 extra tablespoons
  • 0,5 oz pine nuts 15 gr - about a tablespoon + 1 extra tablespoon
  • 1/3 cup extra-virgin olive oil 1/2 glass + 1 extra tablespoon
  • 1/2 rosemary sprig + 1/2 extra sprig
  • 1,5 tablespoons of sugar
  • 1 teaspoon of salt


  1. Preheat oven to 180°C (350°F).
  2. Place the raisins in a cup of water and set them aside.
  3. Heat the olive oil and the rosemary sprig in a small pot (don’t get to a boil).
  4. Sift the flour through a fine sieve and into the stand mixer.
  5. Add salt, sugar and half of the oil, and mix a few seconds. Add milk and mix until completely amalgamated.
  6. Pour in the pine nuts and the raisins (drained and squeezed).
  7. Pour the mixture into a medium cake pan, greased with a tablespoon of extra-virgin olive oil.
  8. Pour the remaining oil over the surface, and garnish it with the remaining pine nuts, raisins, and rosemary needles.
  9. Bake 40 minutes.
  10. Wait for temperature to decrease a little and unfold the cake.
  11. Serve it warm or room temperature, with ice-cream or cream.


enjoy your Castagnaccio!