Walnuts

In castagnaccio, chopped walnuts are divided between the batter and the surface. Siena’s Pan co’ Santi gives them another treatment: the shelled nuts are browned with rosemary, allowed to cool, then folded into the dough with raisins. In Pitigliano’s Sfratto, they cook with honey for the filling enclosed in pastry.

Read the method as well as the ingredient list. For these preparations, check whether the walnuts go into a batter, need browning and cooling, or become part of a cooked filling. The same ingredient takes a different route to the table in each recipe.

In Visit Tuscany’s castagnaccio, roughly chopped walnuts go into the batter and on top. For Siena’s Pan co’ Santi, the recipe first browns shelled walnuts with rosemary, cools them, then adds them with raisins to the dough. In Pitigliano’s Sfratto, walnuts cook with honey for the filling.