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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Castagnaccio – Tuscan Chestnut Torte (oil-free)


Make one 11” round torte       Prep time 15 minutes        Baking time 30 minutes


Beloved in chestnut-rich regions of Italy, castagnaccio is a wonderful, healthy sweet treat that's very low in fat, contains no sweeteners, and is loaded with fiber, nearly sodium free, and a terrific source of vitamin C, B6, folate, thiamin and riboflavin, vitamin K, manganese and potassium. Delicious for breakfast, brunch, teatime or dessert, castagnaccio is an autumn delight that shouldn't be missed.


Order your chestnut flour in late autumn, directly from Italy or choose a recent import at your specialty shop to ensure your flour is not stale but at the peak of its glorious flavor, natural sweetness, and nutritional content. sweet.



• 1 2/3 cups or 200 grams Italian chestnut flour

• ½ cup or 400 milliliters warm water

• ¾ cup mixed raisins (organic Sultanas, Thompson, Black Corinth, Muscat)

• 1/3 cup mixed pine nuts and walnut pieces

• Sprig of fresh rosemary, destemmed


Directions: Preheat oven to 400°F/200°C


Sift chestnut flour into a mixing bowl and add warm water, stirring or whisking to eliminate your batter is smooth as silk, i.e. free of any lumps. The consistency should be a thin batter. Test by putting scooping up 1 cup of batter in a measuring cup. Sprinkle on a few raisins and observe. If the raisins sink, the batter's too thin; if they all float on top, it's too thick. You want some to submerge and others to remain on top.


Transfer to your cooking tin. Castagnaccio is best eating thin, no more than ¾” thick at max.

Sprinkle on your nut mix and raisin mixes. Strip the leaves off the rosemary stems and strew them over the surface.

Bake in the center of your oven for approximately 30 minutes but begin checking at 20 minutes. It is done when the surface develops its signature cracks, becomes fragrant (yum!) and just begins to brown very lightly.


Buon appetito!

Castagnaccio (Tuscan Chestnut Torte)