Comments by "" (@neutronalchemist3241) on "Cooking on the Italian Home Front during WWII" video.

@Ellyerre "un'intera bustina di lievito" means it's baking powder. While baking powder existed (since 19th century) there was no dry yeast back then to put in a sachet. however this IS an overly fancy recipe for castagnaccio. At my house castagnaccio is made of chestnuts flour, water, oil, some pine nut and rosemary (and it's thickness only 1/3 of the one made here). No milk, no yeast, no lemon, no sugar (no, it doesn't need it. Chestnut flour is already sweet by itself).
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@ 500 g chestnut flour 100 g pine nuts (often less) olive oil as needed (two, or three tablespoons) water as needed (about 650g) one sprig of rosemary a teaspoon of salt (5 g). Mix water, flour, salt and 2/3 of the pine nuts. Spread the dough on a oiled baking tray (or use baking paper). The spreaded dough should be 1-1.5 cm thick. Sprinkle the remaining pine nuts and the Rosemary leaves uniformly on the surface of the dough. sprinkle the oil on the surface of the dough. Put in a owen at 190° for 30-40 min. until the surface forms a crust with a dense network of thin cracks. And it's ready. You can also add raisins and chopped walnuts, but I prefer the "pure" traditional form (my grandma did it that way, so...).
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@erzsebetkovacs2527 dessert.
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That IS an overly fancy recipe for castagnaccio. At my house castagnaccio is made of chestnuts flour, water, oil, some pine nut and rosemary (and it's thickness only 1/3 of the one you made). No milk, no yeast, no lemon, no sugar (no, it doesn't need it. Chestnut flour is already sweet by itself).
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