The origin of this dessert Is not yet clear but many regions define it "typical" of their land. Tuscany, Emilia-Romagna, Veneto, Piedmont and Liguria dispute for its primacy. The fact that it is realized with ingredients very poor as chestnuts makes it a widely food used in peasant italian reality, especially for its high protein, vitaminic and calorie contents. The text Commentario delle più notabili et mostruose cose d’Italia et altri luoghi ,written by Ortensio Orlando in 1553, assigns to Pilade from Lucca the idea of this dessert. Every region have added, during the time, alterations that make it always different, this permit us to discover new combinations and tastes. It’s possible to add orange peel, nuts or rosemary that, according to popular legend, could fall in love who ate this food. We can accompany him with vin santo, vino cotto, ricotta and chestnut honey. Its achievement hasn’t never the same result, in fact we can enjoy a cake called patona typical of Ludigiana, or we can enjoy a dessert called castagnaccio or toppone as to Livorno. Finally we have the pattona that is similar to polenta cake. If you would search a traditional recipe for this dish no two recipes are alike. This fact brings out the variety and imagination of the traditional cuisine of the peninsula.
