Castagnaccio alla Toscana

Allthough autumn is not here yet, it’s quite cold and windy in Holland right now. I felt inspired by this weather to try an autum-recipe that contains one of my favorite ingredients: Castagne or Neccio as they call it in Tuscany. This torte originates from the ”Tuscan Cucina Povera”, at the time wheatflour was expensive and chestnuts where universally available. If you can, use the “farina di Neccio DOP”, but organic chestnutsflour is fine too.

The recipe was inspired by “Ciao Tutti”, one of the best Dutch blogs for Italian culture and food. I could sum it all up here, but that’s not appropriate I think. So here’s the recipe, the only modification I did was changing the water for organic milk. For me, milk gives an even deeper taste to the already wonderful flavour of chestnut…

Molto divertente!