Recipes
The recipe of the Lunigiana Cian
cake
Desserts
Photo © Ambito Lunigiana
The undisputed protagonists of Sunday “castagnate” (chestnut tasting) in Lunigiana are the cian, products made from chestnut flour that can be enjoyed not only at home, but also in the squares of historic villages or walking through chestnut forests.
A very simple dish, which looks a lot like piadina or sweet crepe, but, with just one taste, it leads the mind between memories of Lunigiana scents and roasted chestnuts cooked over the fire. One of its special features is that it can be enjoyed sweet, filled with ricotta cheese, hazelnut cream or honey, but also savory, stuffed with cured meats and cheeses.
For its preparation, two iron or cast-iron pans are needed, which are heated over the fire or domestic gas.
Ingredients
- Chestnut flour from Lunigiana
- Water
- Salt
Preparation
- Combine chestnut flour with water and salt.
- Mix until a fairly liquid batter is obtained.
- Pour the batter onto one of two pans previously heated and greased with oil, butter or lard.
- Close and mash the batter with the other hot, greased pan. The pans will need to be turned over the fire during cooking. The batter cooks due to the heat of the two pans and is, when cooked, thin and firm just like a crepe.
- Once ready, you can season them according to your taste.
