Typical winter sweet, made with chestnut flour, comes in different shapes (round or square) and is sold in slices, diamond or rectangular in portions of varying thickness and usually greater than 4 cm. It has a distinctive dark chocolate brown, the surface is rough for both cooking and for the presence of pine nuts, polished with a layer of oil.
Ingredients: chestnut flour, milk or water, a pinch of salt and oil, even raisins and liqueur.
Preparation: The mixture can be done mechanically or manually for both domestic and industrial use. Place the raisins in water until soft, sift the flour of chestnuts, place in a baking dish and combine with sugar and a pinch of salt. Stir continuously, add 5 tablespoons of olive oil and a quart of water, stir until the mixture is smooth, without lumps and fluid. Add the raisins (drained) in a glass with liquor and leave to stand for 15-30 minutes. Finely chop the rosemary leaves, butter and flour a cake of 25-28 cm in diameter, combine the raisins to the mixture, 2/3 of the remaining pine nuts and liqueur. Stir until evenly distributed in the dough and pour into the pan, sprinkle with the remaining pine nuts and the chopped rosemary. Sprinkle the surface with olive oil. Put in oven at 200° C and bake for 1 hour. At the end of cooking (you will have formed a crust on the surface) should have removed the cake from the sides of the cake.
History: It's a typical product of the province of Piacenza and can be found mostly in the autumn, is sold in bakeries and stores pasta in bulk and sometimes in supermarkets.
Area of production: typical product of the village of Cerignale, it is found in almost all the territory of the province and particularly in the Apennine valleys.


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