Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people. Today, I made the Tuscan variation of Castagnaccio with walnuts, pine nuts, and raisin. This cake is very easy to prepare: just 10 minutes for the batter and 40 minutes in the oven. A classic winter recipe from Italy ready for you: vegan, healthy, and tasty!
In Italy rice is a serious matter. In the regions between Milan and Venice, was born one of the most classic Italian dishes, the” risotto”. The rice is cooked slowly into vegetable or meat broth, then mixed with butter, cheese and other ingredients, depending on the recipe. Today I recommend you a “risotto”cooked into milk, with Provolone cheese and walnuts. It is one of my favorite rice recipes and perhaps the first risotto that I remember to have eaten! Pay attention about the compactness of the rice when the “risotto” is ready , which must be creamy without being watery.