Castagnaccio is a traditional Italian chestnut cake that can be found in the Emilia-Romagna region of Italy. It is a popular dessert in towns and communes such as Bologna, Modena, and Parma. Castagnaccio can be found in local bakeries, pastry shops, and markets throughout the region, including Pasticceria Gollini in Bologna and Pasticceria Gollini in Modena.

The cake is made with chestnut flour, water, olive oil, and a variety of toppings such as pine nuts, raisins, and rosemary. It is typically served during the autumn and winter months when chestnuts are in season. One popular recipe for Castagnaccio includes mixing chestnut flour with water and olive oil to form a batter, then adding in pine nuts and raisins before baking it in the oven.

Castagnaccio has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional and cultural significance in the Emilia-Romagna region. The specifications for Castagnaccio include using chestnut flour, water, and olive oil as the main ingredients, and the addition of pine nuts and raisins as traditional toppings.

Sources:
– “Castagnaccio: la ricetta originale” – Giallo Zafferano (giallozafferano.it)
– “Castagnaccio” – Pasticceria Gollini (pasticceriagollini.it)