castagnaccio
An Italian autumnal chestnut flour cake made with water, olive oil, pine nuts, and raisins, then baked. In Livorno, a 3-centimeter-thick version is called toppone.
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About this dish
It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. For example, in Livorno, a castagnaccio 3 centimeters thick is called toppone.