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Castagnaccio is an autumn sweet made with chestnuts, typical of various regions of Italy, from Tuscany to Liguria. As with all traditional recipes, also for the castagnaccio I found different versions, with and without sugar, with and without rosemary ... In the end I chose the one I thought would best suit my taste, which I think is a Tuscan version of the recipe (but correct me if I'm wrong!). I must say that it is a sweet that struck me, not very sweet but quite aromatic, which probably not everyone will like. But it is a traditional recipe, quite light, with a lot of fiber, vegan and gluten-free ... and I absolutely had to try it: P I leave you to the recipe and I wish you a sweet Sunday!


How to make castagnaccio

First, soak the raisins in hot water.

Put the flour, sugar and salt in a bowl and start adding the water, mixing well with a whisk.

Add the oil and continue to mix until you get a thick and homogeneous batter.

Drain the raisins, add them to the bowl, along with the pine nuts, and mix well.

Pour the mixture into a mold greased with oil.
Add a drizzle of oil and sprinkle with a few needles of rosemary.

Bake in a preheated convection oven at 180 ° C and bake for about 45 minutes, or until the crust begins to crack on the surface.
Let the castagnaccio cool before cutting into slices and serving.


CASTAGNACCIO (CHESTNUT PIE) & # 8211 Recipe by Piero Benigni & # 8211 This is a typical pie of autumn and winter in Italy, simple and delicious. It is made with chestnut flour, pine nuts, raisins, rosemary, milk and water.

  • Difficulty Very easy
  • Cost Medium
  • Preparation time 10 Minutes
  • Cooking time 40 Minutes
  • Serving 8
  • Cooking method Oven
  • Cuisine Italian

Ingredients for 8 persons

Tools for the castagnaccio or chestnut pie

Recipe by Piero Benigni

The raisins should be soaked in advance for at least half an hour. You can use either an electric or a hand whisk for mixing, also a spoon but avoid leaving lumps. Pour into the bowl 2 tablespoons of olive oil, the chestnut flour, a cup of milk and a pinch of salt. Start mixing with a wooden spoon, that add half a cup of water and mix again.

Start mixing with the whip now, adding more water, 1/4 a cup in a time, until you get a fairly fluid dough. It is ok when a spoonful falls off the spoon by itself if tilted. Add half of the well-squeezed raisins and a little rosemary leaves to the mixture, than mix again. Pour a spoon of olive oil into the mold and spread it all over. Pour in the mixture and level it with a spoon kept wet underneath. Spread over the surface the pine nuts, the remaining raisins and some more rosemary.

Place in preheated oven at 350 ° F (170-180 ° C) and cook until the top turns to a beige to brownish color, with cracks on the surface and lightly toasted pine nuts. It will take about 40 minutes, but keep checking after 30. When done, remove the pie from the oven, let it cool some minutes and remove from the mold. Enjoy it warm or cold, possibly with a dessert wine. It will last up to 3 days in the fridge. It & # 8217s better not to freeze it.

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Castagnaccio - Recipes

In my house, castagnaccio is a husband and son's favorite dessert, so I often do it. It was also made at my parents 'and grandparents' homes, always with the same recipe.
If it helps, I use 900 gr. of warm water for 500 gr. of flour, in practice it is a very liquid batter. I agree that you have to sift the flour. The oil seems excessive to me, I put two spoonfuls in the dough and two on the surface of the castagnaccio, in a radial pattern. I also put the raisins, floured in chestnut flour, on the surface, it will fall into the dough being cooked. The cooking time depends on the oven, in mine it takes 30/35 minutes at 180 & # 176.
I will follow the proposed recipes very carefully, we love chestnut flour very much. Thanks in advance to all of you.

You make me want to go and look at my husband's grandmother's recipe and see if it's similar.
Never done because I don't love it but the spouse would pay gold the day I decide to bake it :-)

orange is intriguing. absolutely to try, I make the castagnaccio often and always rigidly faithful to that of the mother-in-law, however, having tried the salty squares and now seeing this, I change a little bit.


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Ingredients: Water 750 ml, Chestnuts flour 500 gr Walnuts 100 gr of kernels Pine nuts 100 gr Rosemary 1 handful of very fresh needles Raisins 80 gr Fine salt a big pinch Extra virgin olive oil 6 tablespoons

Castagnaccio, or baldino or pattona, a very particular but fairly easy to make dessert, prepared with chestnut flour and enriched with raisins, pine nuts, walnuts and rosemary. Since the chestnut, the main element of castagnaccio, is very widespread in regions such as Veneto, Piedmont, Lombardy and Tuscany, it is a bit difficult to establish which is really the home of castagnaccio, also because each region offers its own version. as good as all the others.

Castagnaccio with pine nuts and raisins

Collect the flour of chestnuts in a large bowl combine a pinch of salt, three tablespoons of oil and, little by little, about three deciliters of warm water, pouring it into the center and stirring gradually with a whisk if necessary, add a little more water, just enough to get a thick batter. Keep working it to get rid of all the lumps. Cover theraisins of warm water and let it soften for ten minutes. Cut out a disc of parchment paper enough to line a pan 24cm in diameter, wet it, squeeze it and line the pan, then brush the bottom and edges with oil.

Turn on the oven to 180 degrees. Pour the prepared mixture into the pan, distribute over the Pine nuts and theraisins drained and dried, finally sprinkle with the rosemary needles. Place the pan in the oven and cook the castagnaccio for fifty minutes.

Castagnaccio with pine nuts and raisins

The Castagnaccio it is an ancient dessert of very poor origin, typical of Italian cuisine. It is prepared with chestnut flour, and therefore mainly in the autumn season. The Castagnaccio with pine nuts and raisins it is consumed mainly in regions such as Tuscany, Liguria and Emilia Romagna.

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First of all, soak the raisins in water for about 5 minutes.

Meanwhile, in a bowl, add the chestnut flour and salt, add the water little by little, stirring with a hand whisk! the proportion of the perfect castagnaccio dough is equal to the quantity of water and half flour, it is possible that the flour can absorb a lot of liquid only in this case, add 50 g of water.

The final dough must be soft, velvety, falling like a ribbon! not too liquid!

Add to the dough: most of the pine nuts keeping 1 tablespoon aside, most of the raisins keeping 1 tablespoon aside. Turn, blend.

Finally pour the mixture into an oiled pan with a drizzle of extra virgin olive oil. Add the pine nuts and the set aside raisins to the surface and the shelled rosemary needles.

Castagnaccio cooking: tips, tricks, mistakes to avoid!

To get a soft chestnut with a tender heart therefore not dry and tied is essential do not overcook!

This being a low cake especially if you use thin and very low molds, it will tend to cook very briefly!

Bake in a static oven at 180 ° in the middle part for about 25 & # 8211 30 minutes.

After 25 minutes, check with a wooden toothpick, continue cooking only if the dough is not firm!

The perfect end result is when the toothpick sinks into a firm, yet soft and slightly moist cake. While the surface must be clear, just cracked and not burned!

Remove from the oven and leave to cool in the pan and enjoy completely cold!

Yours is ready Castagnaccio!

You can keep it at room temperature for about 3 days! the more the days pass, the more it tastes good and all the scents are impregnated!

Castagnaccio - Recipes

- 300 grams of chestnut flour

- 40 grams of sultatin raisins

- 40 gr of pine nuts - Extra virgin olive oil

To prepare the castagnaccio, sift the chestnut flour into a bowl: add about 350 ml of water. Add the water slowly and mix with a whisk to prevent the formation of lumps.

You will need to obtain a homogeneous and not too liquid mixture: if necessary, add half a glass of water. Chestnut flour is very sweet, therefore it will not be necessary to add sugar to the dough.

Then put the raisins to soak and leave for about ten minutes, the time necessary for it to soften. In a pan lightly toast the pine nuts to make them crunchy and tastier. Then add the well-squeezed raisins and pine nuts to the mixture and mix everything.

Cut out a piece of parchment paper enough to cover the pan you will use for cooking: wet it slightly and squeeze it. With this procedure, the parchment paper will adhere perfectly to the pan. Brush the baking paper with a drizzle of olive oil: then pour the castagnaccio batter into the pan.

Castagnaccio: the traditional recipe of autumn cuisine

Castagnaccio is a traditional Tuscan dessert and is a cake prepared with flour of chestnuts, to which pine nuts, raisins, walnuts and rosemary are added. Its origins are peasant and it is a recipe that is handed down from family to family in the Apennine regions. The recipe is prepared easily and quickly but it is important to use excellent raw materials and fresh chestnut flour.

Castagnaccio originates in & # 8216500, according to the first sources that mention it, when Pilade da Lucca was mentioned by Ortensio Orlando in the "Commentary of the most notable and monstrous things in Italy and other places" as the father of a recipe very similar to castagnaccio we know today. A completely different story is that of the recipes written in the 1600s by Tanara which included the addition of various cheeses.
In the 1800s in castagnaccio it was spread in the north, apparently by the Tuscans of the Sienese area, both in its single-portion version and in the pan.
The addition of pine nuts, walnuts, raisins and rosemary occurred later, while there is still an ongoing controversy over the sugar issue.