I always used to dislike castagnaccio—the texture, the smoky flavor... Then I moved to Garfagnana and discovered that the local chestnut flour is much sweeter. I also found out that when you pair it with flavorful cheeses and cured meats (especially biroldo), it's amazing. So now I make it often, in my own way, and this is the recipe I want to share with you. I know some people might criticize me! Let me explain: pine nuts are usually used, but their price has skyrocketed, so I started using cashews. They cost about a third as much, I find them tasty, and I often snack on them. Traditionally, you could also use walnuts, but I think their flavor is too strong and overpowers the chestnut flour.