Castagnaccio (chestnut cake)
Ingredients for 10 people: 600g of new chestnut flour, 100g of pine nuts, 1 sprig of rosemary, olive oil and salt. Procedure: Slowly mix the flour with cold water, along with a pinch of salt. Work the pine nuts and a few leaves of rosemary into the mixture. The batter must be fairly liquid so it can be poured into a greased baking dish. Bake in a hot oven (180°C) until it has a chestnut brown color and the crust is nice and crunchy. Be careful not to overcook it or it will be dry. Serve warm.