Castagnaccio, from the word castagna in Italian, i.e. chestnuts, is a Tuscan cake, typical of the autumn season. It is rather simple to prepare, it is made from chestnut flour as the word itself says, pine nuts, raisins and walnuts, no sugar adding. It must be very smooth inside. Serves 4-5, Preparation time 10 mins, Cooking time 35 mins 500 g sifted chestnuts flour 400/450 ml water 5 g. of salt 50 g pine nuts 70 g. raisins 50 g chopped walnuts Extra Virgin olive oil, 2 tbsp roughly a sprig of fresh rosemary Method Soak the raisins for 10 minutes in a bowl with lukewarm water to make it rehydrate. With a knife coarsely chop the walnuts. In a large bowl sieve the chestnut flour, add the salt and the water a little at a time, stirring well, until a smooth and homogeneous but not too liquid mixture is obtained. Once you have obtained this mixture, add the chopped walnuts and the whole pine nuts (no toasted), keeping a small amount to garnish the chestnut cake before baking it. After 10 mins, squeeze and dry the raisins, then add to the mixture, leaving a little aside to sprinkle the surface of the chestnut cake before baking. Add now a tablespoon of extra virgin olive oil and mix well. Brush with oil the bottom of a low baking tray (round or rectangular shape), pour the mixture leveling with a spatula. Now sprinkle the surface of the Castagnaccio with pine nuts, chopped walnuts and raisins kept aside, distributing them evenly. Add the rosemary and a little olive oil on top Castagnaccio cooking is a sweet cooking, the oven must be preheated but not too high as temperature, otherwise you risk drying too much the cake even inside, while it must be slightly crunchy outside and very soft inside. Cook in a preheated oven at 170 degrees for about 30-35 minutes. When a crust with cracks will form on the surface and the dried fruits will have a nice golden color, it will be ready.Let it cool down and the serve.