Renaissance Italian Cake with Chestnuts | Food History | Italian Desserts

In this PIATTO™ video, we’ll try a traditional Italian chestnut cake recipe dating back at least to the Italian Renaissance: “Castagnaccio”! This traditional Italian Cake is naturally gluten-free and vegan. Will this chestnut dessert live up to our modern expectations? Watch and find out!

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In this PIATTO™ video recipe, we present:

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Renaissance Italian Cake with Chestnuts (Castagnaccio)
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In this PIATTO™ video, we’ll try a traditional Italian chestnut cake recipe dating back at least to the Italian Renaissance: “Castagnaccio”!

This chestnut cake was popular in many regions of central and northern Italy. It’s particularly associated with the Rural Apennine Mountains in Italy, where chestnuts were a staple sweet and source of nutrition.

#chestnuts #chestnut #autumn

INGREDIENTS
cake pan: 10 in (26 cm) or larger

chestnut flour – 18 oz (500 g)
water – 2.5 cups (600 g)
pine nuts – 3.5 oz (100 g)
rosemary – 1 sprig (for the top
golden raisins (sultanina, preferably) – 3.5 oz (100 g); soaked first in water, brandy or a sweet wine or liquor. In the video, we use Vin Santo wine
walnuts – 3.5 oz (100 g) or less; chopped
salt – 1 tsp / 5 g

sugar or honey (optional – not traditional) – 2-3 tbsp

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DISCLAIMERS
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