After a  too long summer  we finely find them rolling on the roads like hedgehogs.  Chestnuts are here! We like them in any version: grilled, boiled, or – in their flour form – as a pasta or a cake.

Being closed to Garfagnana, a main origin of chestnuts, the Luchesse have a unique traditional cake based on chestnuts flour. As you will not find it anywhere else, give it a try next visit or get a the flour in one of the local groceries.

Ingredients

• 400gr. Sweet Chestnuts flour100gr. Raisins, soaked in tepid water

  50gr. Pine nuts

  Fresh rosemary

  2 tea spoons of sugar

  Zest of ½ an orange

  Extra virgin olive oil

  Pinch of salt

  For serving: fresh ricotta cheese