Tuscan Castagnaccio: Grandma's original recipe

Castagnaccio is the iconic dessert of the Tuscan peasant tradition: a few simple ingredients — chestnut flour, water, oil, pine nuts, raisins, and rosemary — for a rustic, fragrant, and naturally gluten-free result. In this guide, you will find grandma's original step-by-step recipe, regional variations, and tricks for a perfect texture.

🔥 220 kcal per serving · 🎯 Difficulty: easy · ⏱️ Preparation: 15 min · 🍳 Cooking: 30-40 min · 💰 Cost: low
Lactose-free, gluten-free

Ingredients for the original castagnaccio (24 cm pan, 8 servings)

• 350 g of Mugello PGI chestnut flour
• 500 ml of water
• 50 g of pine nuts
• 50 g of raisins
• 3 tablespoons of extra virgin olive oil
• 1 sprig of rosemary
• 1 pinch of salt

How to make castagnaccio: the procedure

1. Sift the chestnut flour into a large bowl to remove lumps, then add the pinch of salt.
2. Add the water in a thin stream, whisking until you obtain a smooth and rather fluid batter.
3. Incorporate raisins and pine nuts: add the raisins (soaked in warm water and squeezed dry) and half of the pine nuts, keeping the rest for the top.
4. Pour the mixture into a pan greased with a tablespoon of oil and level it out with a spatula: the ideal thickness is about 1–1.5 cm.
5. Decorate with the remaining pine nuts, rosemary needles, and a drizzle of raw olive oil.
6. Bake in a preheated static oven at 180°C for 30-40 minutes, until the surface is golden and cracked and the edges are slightly crispy. Let cool before cutting.

Tips for a perfect castagnaccio

• The flour makes the difference: chestnut flour ground on natural stone is sweeter and more fragrant, making the castagnaccio less bitter. Discover why in our guide to La Ferté stone-ground chestnut flour.
• Softer or crunchier: for a softer castagnaccio, slightly increase the water; for a thin and crispy version, use a larger pan.
• No sugar: the original recipe does not call for it; the sweetness comes from the flour and raisins.

Variations of castagnaccio

• Castagnaccio with walnuts: add coarsely chopped walnuts to the batter for a pleasant crunch.
• Ligurian castagnaccio: thinner, with fennel seeds.
• Pistoia castagnaccio: with walnuts and grated orange zest for a citrus note.
• Castagnaccio with milk: a creamier version; find the recipe for castagnaccio with milk.

How to serve castagnaccio

• With fresh ricotta: it balances the richness of the dessert with its lightness.
• With a drizzle of honey: organic chestnut honey enhances its taste.
• With Vin Santo: the quintessential Tuscan pairing.

Why chestnut flour is healthy

Chestnut flour is naturally gluten-free, rich in fiber, complex carbohydrates, B vitamins, and minerals like potassium and magnesium. For other ideas using this flour, read our 5 recipes with chestnut flour.

Frequently asked questions about castagnaccio

How long does castagnaccio keep?

At room temperature, covered, for 2-3 days. In the refrigerator for up to 4-5 days: bring it back to room temperature before serving.

Is castagnaccio suitable for celiacs?

The ingredients are naturally gluten-free; for celiacs, it is important to use certified gluten-free chestnut flour to avoid contamination.

Bring the taste of Tuscany home: discover our Mugello chestnut flour.