Castagnaccio is a traditional dessert, typical of the autumn period, which is part of the popular culinary heritage. Prepared with chestnut flour and a few other ingredients, this dessert has a captivating and unmistakable taste, with an intense aroma. Its roots date back to 1500, and its creator is said to have been a certain Pilade from Lucca.

Also known as the poor man's bread due to the simplicity of its ingredients, castagnaccio was a perfect remedy to warm the hands and stomach on the coldest days, offering comfort to the soul.

According to an ancient legend, the rosemary leaves used in the preparation of castagnaccio had the power of a love potion. It is said that if a boy ate a slice offered to him by a girl, he would fall madly in love with her.

This dessert is moist and compact, but at the same time soft, and in our areas it is prepared with flour obtained from chestnuts from Bisenzio Valley.

In a bowl, sift the chestnut flour and add a pinch of salt. Add enough water to obtain a mixture of medium consistency, neither too thick nor too liquid. Combine the well squeezed raisins, previously soaked in warm water, the pine nuts, a spoonful of oil and mix well.

Pour the mixture into a baking tray previously greased with oil, sprinkle it with some rosemary leaves and add a drizzle of oil on top.

Cook in a preheated oven at 180°C until a brown, well-cracked crust forms on the surface.

Cooking time varies according to taste, but castagnaccio is delicious both hot and at room temperature.