Local products17 November 2019

Recipe of the Week: Pan di Crue (chestnut bread)

Many recipes contain chestnuts, here is one coming from the local ancient tradition, a mouthwatering bread that can be enjoyed as an afternoon snack, or as a suitable meal accompaniment.

Credits: cielomiomarito blog

Credits: cielomiomarito blog

The Cuneo area is generous with chestnut trees, hence chestnuts abounds during Fall season. Many recipes contain this delicious nut, here is one coming from the local ancient tradition, a mouthwatering bread that can be enjoyed as an afternoon snack, or as a suitable meal accompaniment.

[Credit utopia]

Ingredients:

  • 2 kg of flour
  • 400g of Cuneo white chestnuts
  • 10 g of fresh yeast
  • a pinch of salt
  • water

Directions:

Mix the flour, yeast, salt and water to get a soft dough and let it rise for 2 hours. Soften the chestnuts in water for several hours, then add them to the dough and let it rest for another hour. Cut the dough into a few loaves and bake it in the oven at 180 degrees for 30-40 minutes. Savor this delicious and traditional bread!

Deborah Bellotti

IMPERIALTRANSILVANIA - TOURISM, BUSINESS AND CULTURE IN THE LANDS OF DRACULA

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