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	Comments on: This cake it both delicious and fascinating. It&#8217;s Castagnaccio: Tuscan Chestnut Cake, made with flour from just-harvested local chestnuts.
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Its flavour is a wonder &#8211; rich, deep, sweet, smokey.
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Its history is profound &#8211; chestnuts have, at times, been the only sustenance available to the communities in mountainous regions of Italy. So many dishes were creatively concocted by the generations who literally grew-up on chestnuts.
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Cucina povera, and its world-wide equivalents, gift us so much and it feels amazing to continue to honour the seasons, the produce and the simple recipes.
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Many people here with Italian ancestry have contacted me saying they can&#8217;t wait for the chestnut flour to appear in their local Italian deli. This is the way to use it!
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I&#8217;ll be cooking this live, a week today, Nov 12th at 7am PST/4pm CET,  on Zoom with @farmandhearth and our podcast patrons. If you&#8217;re interested in cooking along and aren&#8217;t a yet a patron, do check @ancestralkitchenpodcast to find out how to come along.	</title>
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