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Castagnacci (Chestnut Crepes)

Recipe courtesy of my great grandmother Maria Bargardi, but it is very common throughout the Lunigiana

  • 250 grams chestnut flour
  • 200 ml water (more or less, but you want the batter to liquid enough so that it drips off the back of your mixing utensil)
  • A generous pinch of sea salt
  • Oil olive to grease the frying pan

Mix flour, water, and salt together. Start to heat up a non stick frying pan on the stove with a tiny bit of olive oil. Make sure the pan is properly heated. Pour 2-3 spoonfuls of batter into the pan, and let it cook. It will change colour as it cooks, and you will know when it is ready to flip when it comes off of the pan cleanly (using a spatula) , cook on the other side for a few seconds, and done. Serve hot with cheese (ricotta is traditional), jam, or anything, really.

Fritelle Di Farina Di Castagne (Chestnut Fritters)

  • 250g flour
  • 400ml water
  • Pinch of salt
  • Olive oil for frying

Mix flour, water, and salt together, and shallow fry in hot olive oil until done. Can be eaten plain, but sprinkled with granulated sugar is a favourite.

Soladela (Chestnut Cake)

  • 250g flour
  • 400ml water
  • 50g raisins
  • 50g pine nuts
  • 10g baking powder
  • Pinch of salt

Mix flour and water together thoroughly, and add in your pine nuts and raisins. Bake at 180 degrees C or 350 F. Good with coffee.

Lasagna Meschie (Chestnut Pasta)

  • 250g chestnut flour
  • 300g wheat flour
  • 200ml water

Acorn Squash Tarts with Chestnut Flour Crust (blueberries optional)

ingredients crust

  • 1 stick vegan butter, chilled in the freezer
  • 3/4 cup chestnut flour
  • 1/3 cup tapioca flour
  • 1 tsp xanthan gum
  • 1tsp salt
  • 1tsp sugar


  • 1/2 an acorn squash, pre-baked
  • 2 tbsp brown sugar
  • Sprinkle corn starch
  • 3 tsp sugar
  • 3/4 cup blueberries (frozen is fine as long as you defrost in the microwave) (blueberries optional)
  • 1/4 tsp vanilla extract
  • 1/2 a lemon  

Preheat oven to 375

Place the dry ingredients for the pie crust in a bowl and grate in the stick of butter with a cheese grater

Cut the butter and flour together until you have a mixture that looks like bread crumbs

Mold the mixture into a dough ball and chill in the freezer

Next scrape the 1/2 acorn squash into a bowl

Sprinkle in vanilla and brown sugar

Mix together with a fork

For the blueberries sprinkle the regular sugar and the corn starch over them, drizzle lemon juice and stir

Set aside both the squash and blueberries

Take the dough ball out of the freezer and begin taking small chunks off and molding them into your tart dishes, I use Pyrex ramikins

After you’ve gotten your little crusts made spoon the squash mixture into the crust and make a small indent in the middle for the blueberries

Spoon the blueberries into the indentations

Bake on 375 for 15 minutes and then broil for 2 for golden brown crust :)

(recipe created by Kat Clark)