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Castagnaccio - a typical Italian fall dessert made from a batter of chestnut flour, water, extra virgin olive oil, pine nuts, and raisins.

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Manuela Zangara


  • 500 gms – 4 cups chestnut flour
  • 800 ml – 3 1/3 cup water
  • 50 gms – ¼ cup granulated sugar optional
  • 40 gms – 1 ½ oz. pine nuts
  • 150 gms – 5 oz. raisins softened in warm water and drained
  • 1 sprig fresh rosemary
  • 1 pinch of salt
  • Extra virgin olive oil


  1. Sift the chestnut flour and mix it with the salt and sugar – if using any,
  2. Slowly add the water, half the raisins and half the pine nuts. Mix well.
  3. Grease a 25x40 cm (10x15 inches) tin with extra virgin olive oil and pour the batter in it.
  4. Add the remaining raisins and pine nuts and rosemary.
  5. Drizzle with extra virgin olive oil.
  6. Bake in a pre-heated oven at 180°C – 355°F for about 35 minutes, or until dry on the top and still soft inside.
  7. Let it cool down, then cut into squares and serve plain or with ricotta or a drizzle of chestnut honey.