This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
Ingredients for 4 people:
Put the sifted chestnut flour in a bowl with a pinch of salt, add water, stirring until it reaches the consistency of a cream.
Add the walnuts, pine nuts and rosemary needles. Grease a pan with oil and arrange the dough so that it reaches the height of a finger.
Spread a drizzle of oil on the surface and bake the pan over medium heat until it forms a crust on the surface (about half an hour).