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Castagnaccio Cake

Indulge yourself with a piece of autumnal cake made of chestnut flour


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Tuscany area is abundant in chestnut trees which in Italian are called “castagnos”. Chestnut flour is quite popular and is usually used to bake a “castagnaccio”. This is a dense, flat and heavy cake studded with dried fruits and nuts.

The stuffing depends on baker’s creativity and fantasy. The best time to taste a piece of castagnaccio is autumn. Chestnut season runs from August to October. Therefore, castagnaccio is also named “autumnal cake”.

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