Find the recipe and more information about this traditional cake in Emiko’s original story published on Food 52.
“This Tuscan specialty, made with a batter of chestnut flour and water is synonymous with cold weather comfort food. At this time of year, it's lovingly made all over the region, both in bakeries and homes.”
Emiko has some wonderful writing about chestnuts and chestnut flour on her substack if you would like to read more about the role of this food in her home region of Tuscany.
