Italian castagnaccio cake of chestnut flour

A while ago I bought a bag of chestnut flour at the organic store. I was curious about the taste and possibilities of this flour. I decided to bake a simple but delicious cake with it, which was well liked by my family. But I still had a lot of flour left and I wanted to try something different with it. I searched the internet for inspiration and soon came across several pictures of a beautiful Italian cake made from chestnut flour. It was the castagnaccio pie, a traditional pastry from Tuscany that has been made for centuries. The cake is also served on the French island of Corsica, where it is called falculella. The cake has a firm structure and a sweet taste due to the use of chestnut flour, which is rich in starch and sugar.