Castagnaccio was once a lifesaving bread for people living in mountainous, isolated areas who couldn’t get wheat flour during the winter. Today, chestnut flour is used in many recipes, and the most famous is castagnaccio.
This recipe is a savory tart that you can serve as a main dish with a fresh seasonal salad, or cut into small cubes and lightly toasted in the oven. It also pairs perfectly with hot soups or vegetable stews. This version of castagnaccio is great for lunch because it’s light and won’t make you feel sleepy afterward. It includes carbs from the flour, fiber from the pumpkin, plant-based protein from the nuts, and animal protein from the Parmesan cheese.