Castagnaccio con Lardo (Chestnut Cake with Fat Back

Name: Castagnaccio con Lardo (Chestnut Cake with Fat Back)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chestnut flour; 2 tablespoons sugar; 1/4 cup walnut pieces; 2 cups milk; 2 tablespoons extra virgin olive oil; 2 tablespoons plus 1 tablespoon chopped fresh rosemary leaves; 1/4 pound lardo, pork fatback, finely chopped; 1/4 pound prosciutto, finely chopped; 2 cloves fresh garlic, finely chopped; 1 tablespoon freshly ground black pepper

Servings: persons

1
Preheat oven to 375 degrees.
2
In a large mixing bowl, place flour, sugar and walnuts.
3
Add 1/2 cup cold milk and slowly add the rest of the milk, stirring constantly to avoid lumps forming in the batter.
4
Grease a 9-inch, non-stick baking pan with 1 tablespoon oil and pour in the batter.
5
Drizzle the top with the remaining oil and distribute 2 tablespoons rosemary evenly over the top.
6
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
7
While castagnaccio is cooking, combine the lardo, the remaining 1 tablespoon rosemary, prosciutto, garlic and freshly ground black pepper to taste.
8
Stir well to combine and set aside.
9
Remove castagnaccio and serve warm with a thin layer of lardo spread on top.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups chestnut flour, 2 tablespoons sugar, 1/4 cup walnut pieces, 2 cups milk, and more.

Yes, Castagnaccio con Lardo (Chestnut Cake with Fat Back) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Castagnaccio con Lardo (Chestnut Cake with Fat Back)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions