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.