Parco Naturale Regionale dell'Aveto
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The Park local products
PAT - Traditional Agri-Foodstuffs

Production area
All the regional territory.

On celebration days, chestnut flour was used to prepare the so-called castagnaccio, a characteristic and well-known cake with an unmistakable aroma cheering up the month of November, and not only. Unlike panella, a simple version of the same product that was almost exclusively prepared in the mountain areas, castagnaccio could also be found in the town. It can still be found from the autumn months, together with farinotti, farinata, panissa, and vegetable pies.

How to prepare it

  • Ingredients: 300 g chestnut flour, 50 g pine nuts, 100 g raisins, fennel seeds, oil, salt.
  • Preparation: pour the flour in a terrine and add the water necessary to obtain a batter. Salt and pour in a well-greased baking tin. Spread on the dough the raisins, softened in mild water, pine nuts, and fennel seeds, spray with oil and bake in the oven at 190°C until fissures form on the surface.
The Producers
  Panificio-pasticceria Sanguineti
Bakeries - Conscenti (GE)
  La Marpea
Agricultural Holdings - Ne (GE)
  Pasta fresca-rosticceria Guardincerri
Others - Santo Stefano d'Aveto (GE)
  Rosticceria Il Castello
Others - Santo Stefano d'Aveto (GE)

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