Castagnaccio, a Tuscan delicacy for Christmas
Castagnaccio is made of chesnuts – Photo and article by Linda G. Bass credit l’Italo Americano
Everyone loves Italian food and the food in Tuscany is considered to be some of the best of all the regions of Italy. Castagnaccio is a plain, chestnut flour cake which is typical in the Tuscany. Chestnuts are harvested in autumn and the cake appears on Tuscan tables throughout the colder months. It is a savory cake that is a wonderful way to end a Tuscan meal. The cake is made from chestnut flour, pine nuts, rosemary and raisins with the addition of olive oil or course! It has no sugar, yeast or baking powder.
This cake is an excellent example of traditional Tuscan food which is simple and inexpensive. Chestnuts are plentiful in Tuscany. In ancient times the bounty prevented hunger for many a poor Tuscan. A romantic legend tells that the Rosemary used to give flavor to Castagnaccio is a powerful elixir of love.
Castagnaccio cake is best served with ricotta cheese, honey or sweet wine.
Read full article including recipe by Linda G. Bass published by l’Italo Americano on December 8, 2015: http://www.italoamericano.org/story/2015-12-8/castagnaccio