Description

Chestnut Flour is used in northern Italy and Tuscany to make thick porridges, fritters and sweet cakes, called Castagnaccio, flavored with rosemary, and olive oil. Chestnut crepes, made by substituting Chestnut Flour for wheat flour, are very good with a savory filling.

(Second image is Italian Chestnut Cake, “Castagnaccio”)