A typical autumnal dish, this “cake,” made from chestnut (“castagna”) flour, is often thought to be a Tuscan specialty, but is also found in Liguria, Emilia-Romagna, Piemonte and the Veneto. Made simply of chestnut flour, water, rosemary, pine nuts, olive oil and raisins, this centuries-old recipe is naturally gluten and lactose free. Buon appetito!
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