The Castagnaccio is a typical chestnut flour cake of the Apennines of Piedmont, Liguria, Tuscany, Emilia Romagna. It is a typical autumn dish that is featuring a dough made with chestnut flour, water, olive oil, pine nuts and raisins. Local variations include the addition of other ingredients such as rosemary, orange peels, fennel seeds, dried fruit, and cocoa. The ideal accompaniment for this chestnut cake are chestnut ricotta or chestnut honey, the new wine, or sweet wines such as vin santo.