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Traditional Tuscan recipe

by Ada Parisi
5 min read
Il castagnaccio, ricetta facile

Chestnut time, and so here is the recipe of the Castagnaccio in the original Tuscan version. Actually, It is a long time since I wanted to prepare the chestnut. But I was blocked by the large number of variants, not only regional, but also local to this recipe. A prescription, that of castagnaccio, completely and naturally gluten, which obviously does not belong to my culture, but rather the Centre Italy and Tuscany. Even if it is prepared in Piedmont, Liguria, Lazio and Emilia Romagna. If you love chestnuts, I refer you to all my RELATED LINKS, sweet and savory, to find something you might like.

Is, since we are in the perfect season for chestnuts, take a look at my article on CHESTNUTS AND CHESTNUTS: DIFFERENCES, PROPERTY’ AND RECIPES, with many useful tips to use them in the kitchen, from appetizers to desserts. Indeed, Before talking about the castagnaccio, I'll tell you how to do it PERFECT BOILED OR BAKED CHESTNUTS, To eat immediately or to use in many recipes with sweet and savory chestnuts.

When I went to Lucca, where it appears that the recipe originated, I ate that lucchese. Prepared without sugar and with rosemary. Then in Pistoia I ate another one with a little’ of sugar in the dough and the fennel seeds. I know that there are also versions with nuts into the dough, or with milk instead of water.

Now, given the choice and since it is not a recipe of mine, I simply chose the one I liked the most and then that with a little’ of sugar (It is true that chestnuts are naturally sweet, but for me a little’ sugar smoked strong hints of chestnut flour allays). Is with fennel seeds that give a particular aromatic fragrance to the dessert. If you want, You can omit the sugar. The soft castagnaccio is very easy to make and really tells all the stories of autumn, with lit fireplaces, steaming trays, fallen leaves. Have a good day.

Il castagnaccio, ricetta facile

castagnaccio (doses for a cake of 26-28 cm)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )


400 g of chestnut flour

650 milliliters of natural mineral water

80 grams of raisins

50 grams of toasted pine nuts

fennel seeds or fresh rosemary (based on your favorite scents), to taste

40 milliliters of olive oil

a large pinch of salt

35 grams of sugar (Optional)


Prepare the cake is simple. Soak the raisins in hot water for 30 minutes to rehydrate it, then dry it with care.

Preheat oven to 200 degrees static.

Put the chestnut flour, sugar and salt in a large bowl, then pour the water flush by working the dough with a whisk, so you get before a batter, smooth with no lumps, and finally a compound always smooth but semi liquid, very watery.

Add to the mixture of chestnut half of the pine nuts and half of the raisins. Grease a cake pan to low edges (or many small individual portions) with extra virgin olive oil and pour in the mixture.

Sprinkle the surface of the castagnaccio with the remaining pine nuts and raisins, the fennel seeds and fresh rosemary.

Bake in the oven for 40 minutes or until the surface of the castagnaccio won't be filled with tiny cracks: This indicates that the chestnut is perfectly cooked. Let cool for 10 minutes and serve warm. If you want, You can accompany the chestnut how to Lucca with fresh ricotta. Bon appétit!

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Ivana 15 October 2019 - 18:17

…as I thought
and I confess I've already made a little (quantities) experiment with only milk, no sugar in the dough and “breaded” sugar after fried them… In the end I've already eaten them all
Simple and tasty like fries…one pulls the other..

Ada Parisi October 16, 2019 - 10:51

I'm happy. I'll try them too, I'll come up for a recipe, let's see how they come. A warm greeting. ADA

Ivana 15 October 2019 - 08:45

Hi Ada, I was looking for recipe and suggestions to make pancakes with chestnut flour … with all the goodness you cook for sure you know them
In some recipes water is used but I think using only milk is better, also fried vans in a good dose of oil or a little ?

Ada Parisi 15 October 2019 - 16:50

Hi Ivana, but I have to confess to you that I don't know them. But I'll fix it and I'll make them soon, so you'll give me your opinion on the recipe. Nose, Anyway, I tell you that milk is better than water and that they go fried in a lot of oil. A hug, ADA


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