A recipe for coming home to yourself
It’s fall in Tuscany, and during this time the hills turn into something magical. Leaves in all kind of different earthy colors, beams of sunlight playing with the branches of the trees. Showing you the true beauty of nature.
As the seasons change, special ingredients begin to appear in grocery stores, market stalls and at home. The most beloved ones? Pumpkin, persimmon (the sweet, golden-orange fruit called cachi here in Italy) and chestnuts.
From October to December, chestnuts grow wild in the Tuscan hills. They’re roasted, folded into pasta’s and stews or turned into sweet treats.
So leave aside the tiramisu, panna cotta, and semifreddo and let me introduce you to another member of the dolci family: Castagnaccio.
Made with chestnut flour, olive oil, and pine nuts, this incredibly dense and nutty torta brings pure autumn on a plate. And the best part? It takes just about 40 minutes. Easy to make and tastes absolutely delicious.
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What I used
✦ 500 g chestnut flour
✦ 600 - 650 ml water (look closely at your dough to see how much water you need)
✦ 40 g extra virgin olive oil (plus a drizzle for finishing)
✦ 80 g pine nuts
✦ A pinch of salt
✦ 3–4 sprigs of fresh rosemary (about 5 g but trust your palate)
That’s more than enough for 12 pieces.
How I made it
✦ I lightly greased a round cake pan with a drop of olive oil and preheated the oven to 170°C.
✦ I sifted the chestnut flour into a large bowl to remove any lumps, then slowly added the water while whisking. The batter should be smooth and your kitchen already smells like chestnuts.
✦ I added the olive oil and salt, gave it a stir and tossed in the pine nuts.
✦ I poured the batter into the cake pan and scattered the rosemary on top.
✦ It baked for around 40 minutes, but every oven has its own personality so keep an eye on it. You’ll know it’s done when the top is cracked.
✦ While still warm, I drizzled a little olive oil over the top. Not necessary, just a personal touch with extra flavor as a result.
Castagnaccio, like autumn, is about slowing down, savoring the moment and coming home to yourself. I like my piece of pie best warm after diner with a espresso or orzo on the side. But you can also enjoy it at room temperature or the next day.
Why chestnuts deserves a spot in your kitchen
Bringing chestnut into your kitchen isn’t about perfect dishes and heavy meals. It’s about discovering a little spark of joy that makes cooking, eating and life itself feel richer.
Health-wise: chestnuts are that friend your gut can always rely on. They’re packed with antioxidants, fiber, and essential vitamins and minerals like vitamin C, potassium, and magnesium. Who knew a humble nut could be this generous?
Taste-wise: chestnuts are filled with nutty notes. Sweet at first, almost like a sweet potato, with a slightly bitter tone at the end. The more you eat, the more the flavors come alive, making everything delicious and comforting.
Life-wise: at its heart, a chestnut is simple and unpretentious. It never pretends to be more than it is. While other ingredients demand more, heating a chestnut is simply enough. There’s beauty in that minimalism.
Feel free to do it your way
We all learn cooking in our own way. From our mothers, our grandfathers, a holiday abroad or an accident at home. These moments shape your taste, and your taste shapes your style. But neither is fixed; they move with the rhythm of your life.
So a meal is never just a meal. It’s a memory.
A here-and-now moment. Your moment.
Don’t treat recipes (mine or anyone else’s) as strict rules. Think of them as gentle directions, little suggestions along the way. And it’s entirely yours. So play with food. Dance in your kitchen. Trust your senses. Because nobody tastes what you taste.
And if it doesn’t turn out perfect? Congratulations, you’ve just cooked like a human being.
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