Chestnut Cake

Castagnaccio (Chestnut Cake)

By Nonna Paola from Agriturismo il Molinello in Tuscany.

You might enjoy this recipe on our tours in Italy or try at home using just a few ingredients. Paola made this recipe without precise quantites but based on her experience!

Ingredients for 6 people:

  • 330 ml (1 and 1/3 cups) of water
  • 250 grams (2 and 1/3 cups) of chestnut flour (we used the one made by the oldest mill of Tuscany in Loro Ciuffenna)
  • Handful of pinenuts (~ ¼ cup)
  • Handful of raisins (~ ¼ cup)
  • Handful of chopped walnuts (~ ¼ cup)
  • Fresh rosemary leaves
  • 2 Tbsp EVOO 
  • a pinch of salt



  • Into the flour, mix water little by little, carefully monitoring consistency. You are looking for a smooth batter (not too liquid, not too dry)
  • Once achieved, add a pinch of salt 
  • Place a piece of parchment paper on a baking tray.  Put a small amount of EVOO on the parchment paper (very thin layer) to help avoid sticking
  • Spread your batter evently on the tray to reach a depth of approx. 1/4 of an inch (we used a 10-inch tray)
  • Decorate with rosemary leaves (fresh rosemary from Il Molinello is best of course), pinenuts, chopped walnuts and raisins 
  • Sling fresh EVOO over the top
  • Bake for about 40 minutes at 360 F.


Cool, slice, and buon appetito!


ps for best results Paola suggests to press the toppings a bit into the dough



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