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Recipe for Neccio cake, also known as ‘Castagnaccio’, from Stazzema

500g chestnut flour
200g ricotta
7 walnuts
1 orange
rosemary, olive oil, water and salt

Finely chop the rosemary, the orange peel and nuts. Sieve the flour into a large bowl, add the salt and slowly add lukewarm water until the mixture becomes quite liquid. Stir continuously as you add the water to avoid lumps. Add the rosemary, orange peel and nuts to the mixture and pour into an oiled baking tray. Cook at 190 degrees for about 30 minutes and serve hot with ricotta.

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Golden beaches, an inland dotted with small villages and nature reserves waiting to be explored, a moderate climate and a nightlife full of performances and entertainment: this is the Versilia, a stretch of coastline that extends for 20 ...
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