The Tuscan Castagnaccio

The authentic Tuscan chestnut cake traditionally baked for autumn, All Souls’ Day, and Christmas.

THE TASTE OF AN ITALIAN AUTUMN

When chestnuts begin appearing at market stalls and the air smells of wood fires, many Italians know exactly what’s coming next: Castagnaccio.

This humble chestnut flour cake has been baked for generations across Tuscany, Liguria, Piedmont, and parts of Southern Italy. Like so many traditional Italian recipes, every village—and often every family—has its own version.

Simple, earthy, and only mildly sweet, Castagnaccio celebrates the flavors of the season with chestnut flour, raisins, pine nuts, rosemary, and generous extra-virgin olive oil.

Traditionally, it’s prepared throughout autumn, especially around All Souls’ Day (La Festa dei Morti), and often returns to the table during the Christmas season.

castagnaccio chestnut cake with pine nuts, raisins and rosemary on top
castagnaccio mixture in the cake mold sprinkled with olive oil

THE LEGEND OF CASTAGNACCIO

Italian food rarely comes without a story.

Legend says that the rosemary needles decorating Castagnaccio are a powerful love charm.

A young woman hoping to win the heart of the man she loved only had to offer him a slice of Castagnaccio… and he would remain hers forever.

Whether or not it works, the cake certainly makes autumn a little more magical.

HOW TO MAKE CASTAGNACCIO

Despite its ancient origins, Castagnaccio is wonderfully simple to prepare.

The batter comes together with chestnut flour, milk, olive oil, sugar, raisins, pine nuts, and rosemary before being baked until firm but still slightly moist inside.

The result isn’t a fluffy cake but something denser and more rustic—the kind of dessert that pairs beautifully with a glass of young Tuscan wine after a walk through the woods.

Serve it slightly warm or at room temperature.

Castagnaccio recipe from Italy #gourmetproject #fallrecipes
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Castagnaccio recipe

Course Dessert
Cuisine Italian
Author Claudia Rinaldi

Ingredients

  • 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 sugar
  • 1 teaspoon salt

Instructions

  1. Preheat the 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 the salt, sugar, and half of the oil. Mix a few seconds. Add the milk and mix until completely amalgamated.

  6. Toss 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 for 40 minutes.

  10. Wait for the temperature to decrease a little and unmold the cake.

  11. Serve it warm or room temperature with wine, ice cream, or cream.

FROM RED & ORANGE SIMPOSIO

Castagnaccio is one of the many recipes featured in Red & Orange Simposio, where Italy’s autumn and winter traditions come together through seasonal recipes, local folklore, photographs, and celebrations.

Enjoy your Castagnaccio!

Claudia

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