If you’re reading this, you likely know that we take our food very, very seriously at Italy Segreta. It’s not uncommon to find us dissecting recipes and arguing about the optimal variety of tomato, or what the best way to cook broccoli is. And of course, when it comes to the infinite and minute variations on classic Italian dishes, the atmosphere at the office can get downright heated. In order to settle it once and for all, we’ll be taking the time to workshop and taste-test beloved recipes from Italy’s different cities and regions, in the aim of agreeing on the one, ultimate, reigning recipe. We’re not saying this is the most historically accurate or traditional way of cooking these recipes–there are plenty of other places you can go for those methods–this is just our highly opinionated editorial board’s collective favorite way. Approved by both the Italian and international contingents.
If you could bake Italian autumn into a cake, it would be castagnaccio. The dense, nutty (naturally vegan and gluten free!) torta is made of flour from the chestnuts that grow wild around the Tuscan hills, particularly from October to December, and filled with raisins, pinenuts, walnuts, and rosemary. The recipe dates back to the 1500s in Lucca, yet versions are made across Liguria, Emilia-Romagna, and Piedmont.
If made correctly, the top should form a thin crust and the inside should stay moist and chewy. Castagnaccio is traditionally not super sweet–in this recipe, you can adjust the sugar to your liking–so it’s a great dessert choice for those who lean salty.
ITALY SEGRETA’S CASTAGNACCIO
Makes 1 torta | Serves 6-8
INGREDIENTS
- 500 g chestnut flour
- 3-4 fresh rosemary sprigs, stripped
- 40 g extra virgin olive oil
- 650 g water
- 80 g raisins
- 100 g pine nuts
- 100 g walnuts (optional)
- 5 g fine sea salt
- Optional: granulated sugar, to taste
PREPARATION
- Preheat the oven to 175°C. Lightly grease a round cake pan or a shallow baking dish with olive oil.
- Soak the raisins in warm water for about 10 minutes to plump them up. Drain and set aside.
- In a large bowl, sift the chestnut flour to remove any lumps.
- Gradually add the water to the flour while whisking to create a smooth, runny batter, similar to pancake batter.
- Stir in the olive oil, sugar (if using), and a pinch of salt.
- Fold in the raisins, pine nuts, and, if you’re using them, walnuts.
- Pour the batter into the prepared pan. It should be about 1-2 cm thick. Sprinkle the top with the rosemary.
- Bake for about 30 to 40 minutes, until the top is cracked and the edges have pulled away from the sides of the pan.
- Let come to room temperature, slice, and serve.
- Once done, remove from the oven and while still warm, drizzle a little more olive oil over the top.
- Let it cool, then slice into squares or wedges. Serve warm or at room temperature.
