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Comforting Chestnut Cake

Castagnaccio with fresh ricotta

Giuseppe first made this for me almost ten years ago. Unlike most cakes, it has no official leavening, so it is more on the consistency of a fudgy brownie. I love it especially for breakfast, because it is not overly sweet. There is something about the smokey back taste, a result of drying the chestnuts over smouldering embers that contributes to the earthiness that will remind you of Tuscany!

You can find both chestnut flour and chestnut honey on If you become a lover of this dish, on your next visit to Italy, be sure to contact us so that we can point you towards a historic mill where they still grind chestnuts the old fashioned way.

Happy baking, and we look forward to sharing our next dish with you, a superb Mediterranean style baked fish.

Buon appetito and warm greetings from a sunny, windy day in Tuscany,

Hugs from Lucca, Liz and Giuseppe



Salt your pasta water "like the ocean"



Reserve some pasta water from the pan as a natural thickener for your sauce.



Remember: seafood pasta dishes never get cheese!

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