By Elaine Trigiani

Elaine Trigiani develops recipes, writes, and teaches olive oil tasting seminars and olive oil cooking classes in the United States and in Italy.

Il Castagnaccio Lorese - Castagnaccio of Loro Ciuffenna

  • 3 1/2 cups + 1 Tbsp. chestnut flour
  • 1/4 cup olive oil
  • 2 1/2 cups water (you won’t use all of it)
  • 1/2 cup raisins
  • 1/2 cup walnuts
  • 1/4 cup pine nuts
  • A pinch of salt
  • Rosemary (needles from a 3-inch branch)    
In a mixing bowl, slowly add 2 cups of water to chestnut flour. Mix well to avoid lumps and form a runny batter. Add rosemary needles, pine nuts, walnuts, raisins, and salt to batter and mix well. (Save a few rosemary needles, pine nuts, and walnuts for the top.)

Pour batter into a well-oiled 9 x 13 inch pan. Drizzle olive oil over the top and sprinkle with the reserved rosemary and nuts. Bake at 350º F for about 30 minutes, or until it’s fairly dry and even beginning to crack around the edges.

Cool and cut into small rectangles to serve.