Step by step

Add the chopped walnuts and whole pine nuts to the mixture, keeping a few aside

Be careful with your choice of chestnut flour, which should be extremely soft and fine. It’s best to buy it during the autumn and particularly in November, by going to a genuine flour maker.
According to what we read in a treatise written by Hortensius Landi, it seems that the inventor of this cake was a "Pilade from Lucca". In the work: "Commentary on the most notable et monstrous things in Italy and elsewhere", it reads that he was: "the first one who made castagnazzi and brought back praises".
apulian product pasta rice