Side dish
Ingredients for 4 people: 
  • 400 g of Farina di Castagne della Lunigiana DOP
  • 500 ml of cold water
  • salt

A simple and tasty chestnut flour bread, typical of Northern Central Italy (Massa Carrara, Tuscany).

Preparation steps: 
  • Pour the chestnut flour in a bowl.
  • Pour the water slowly in the bowl and stir continuously to avoid the formation of lumps.
  • Add a pinch of salt.
  • Mix the ingredients until the batter is smooth and has reached a medium density.
  • Let it rest for 20 minutes.
  • Place a sheet of baking paper on a baking plate.
  • Stir the batter and pour it on the plate with a ladle, forming small loafs of 8 cm diameter and 1 cm thick.
  • Bake them in the oven at 180°C for 10 minutes (test with a tooth pick: prick a loaf with it, if it comes out clean, the pancake is ready).
  • Pancakes last for some days.