Ingredients:

500 gr Chestnuts flour

500 ml Water

250 ml Milk

6 spoons of Olive Oil

50-100 gr raisins

50-100 gr pine nuts or walnuts

1 small handful of salt

Fresh Rosemary

Preparation:

Sieve the flour and knead it with warm water and milk until the dough is smooth. Add the olive oil, the salt and the raisins (previously soaked in warm water and then drained). Mix all the ingredients and pour them in a baking tin greased with oil. On the top add the pine nuts, walnuts and the rosemary needles and top with a drizzle of oil. Cook in the oven at about 160° for about one hour. The cake is ready when the top is brown and shows cracks. It can be served both warm with a spoon of vanilla ice-cream or cold with a glass of “Vinsanto” sweet wine.
D.

A romantic legend tells that the Rosemary used to give flavour to the castagnaccio cake was a powerful elixir of love and that the young man that tasted the cake offered to him by a young lady, instantly fell in love with her and asked her as a wife.