Similar to cecina, this is a chestnut flour version. Also very popular in the Garfagnana region of Tuscany, it's usually served as a dessert, though I made it for breakfast today with fresh ricotta using David Lebovitz' recipe - simplyrecipes.com/recipes/h...ta_cheese/

Although now with the leftover whey I want to try this one: biology.clc.uc.edu/fankhaus...ta_00.htm

Here's a photo of how castagnaccio typically looks:
dolciricette.blogspot.com/2008/...o.html

The flour package had a couple recipes:

Castagnaccio: Mix the flour with water, a pinch of salt, orange rind and rosemary to make a soft dough, then bake for an hour. You can also add baking powder and crushed nuts. Best served warm with ricotta.

Necci -- the savory version it.wikipedia.org/wiki/Necci
500 grams of chestnut flour, a pinch of salt, water. Mix well and cook the batter over a fire in a bit of lard. Fill with ricotta, roll up and serve warm.

This is what I made:

Mix 1 c. chestnut flour with an egg, sparkling water, and a bit of the whey leftover from the ricotta to make a slightly thin batter. Add some finely chopped rosemary and chopped peach. Heat a spoonful of sunflower oil in a frying pan, pour the batter into one large pancake and cook for a few minutes on each side over low heat. Serve with fresh ricotta, sliced peaches, fresh rosemary and saba (balsamic grape syrup).

www.pievedicerreto.org/blog/wpg2