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!
Other Upcoming Events
On-Line/Live EventONLINE ART HISTORY COURSE | “Dreams of Arcadia and Victorian Fantasies: Italy in the American Imagination” with Dr. Mary Ann Calo LIVE COURSEJanuary 8, 2024 3 weeks$110.00 RegisterBoca Raton, FLFLORIDA ITALIAN RENAISSANCE ACADEMY | “Three Renaissance Giants: Leonardo, Michelangelo and Raphael”February 22, 2024 2 Days$675.00 RegisterOn-Line/Live EventBUNDLE ONLINE ART HISTORY COURSE | “The Divine Michelangelo: His Life and His Works” with Dr. Rocky Ruggiero LIVE COURSEDecember 4, 2023 6 weeks$395.00 Register