Castagnaccio, the traditional Neapolitan sweet of November. Better than caprese, it’s ready in 10 minutes

Today we present the castagnaccio in its Neapolitan version. It is a typical dessert of the autumn period, because it is made with chestnut flour, which is certainly not suitable for those who are perpetually on a diet. Tradition sees the birth of this dish in northern Italy, specifically in Tuscany. But thanks to its goodness it has become a dessert cooked throughout our peninsula and obviously everyone wanted to add their own special touch. Like the Neapolitans, who always have something to add in the kitchen and who teach us that everything is never enough.

Neapolitan Castagnaccio, Ingredients

  • chestnut flour 400 g
  • dark chocolate 100 g
  • milk 1 l
  • eggs 6 yolks
  • chopped almonds (or pine nuts) 80 g
  • candied citron 50 g
  • sugar 80 g
  • butter 60 g
  • Salt to taste


The first thing you need to do to prepare your castagnaccio is melt the chocolate in a bain-marie. Finely chop the dark chocolate, place it in a heat-resistant bowl and let it melt together with the butter, placing it in a saucepan with boiling water. Set aside and into a large saucepan sift the flour.

Add the milk and mix with a whisk. Also add the salt, the sugar and finally the melted chocolate together with the butter, always continuing to mix. Put the pot on the stove over low heat and let the mixture cook for five minutes.

Never stop mixing the ingredients together. Leave to cool and add the egg yolks, the chopped almonds and the candied ceed that you have diced. Now you can complete the preparation in the oven. Grease a 22cm by 28cm pan and pour the whole mixture into it. Put it in a preheated oven at 160 degrees and cook for 50 minutes. Your Neapolitan castagnaccio is ready. Let it rest for a long time, because it should be served cold.

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