With autumn and the first signs of cold there’s nothing better than eating roasted chestnuts, maybe in front of a fireplace. In Italy, chestnuts are considered to be the autumn fruit par excellence, and they are also used to make a type of flour, with which a typical autumn cake is made: the ‘Castagnaccio’ (in Italian ‘castagna’ means ‘chestnut’). Its origins come from the center of Italy and it is obtained by cooking in the oven a mixture of chestnut flour, water, extra virgin olive oil, pine nuts and raisins. The ideal accompaniment to ‘Castagnaccio’ is ricotta or chestnut honey and sweet wines like ‘Vin Santo’. If you are in Italy during autumn, don’t miss this culinary excellence!

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