Chestnuts were “the bread of the poor” in medieval time and up to the whole nineteenth century.
In addition to being widely available in nature, they were easily preserved and nutritious. The characteristic that made them most loved, in any case, was the sweet taste they gave to the preparations. In fact, sugar in the first half of the Middle Ages was not widespread, starting from the eleventh century was slowly introduced in the cooking of the upper layers of the population, and until the nineteenth century was still a luxury.
The chestnut is therefore a cake without sugar, in its basic version made only from chestnut flour and water.
It can be enriched with pine nuts, walnuts, raisins and raisins and flavoured with oil and rosemary, without moving away from “medieval cooking”.
The chestnut, of clear and well-known medieval origin, is still part of contemporary Tuscan cuisine.
- 500 g CHESTNUT FLOUR
- 650 g WATER
- EXTRA VIRGIN OLIVE OIL
SALT,ROSEMARY, PINE NUTS, WALNUTS, RASINS…
Mix ingredients, put in the mold, cook 200 degrees approx 30 minutes (depends by many factors…). You will get a humid cake