Stir 300 grams of chestnut flour and 300 grams of white flour along with a cup (16/20cl) of extra virgin olive oil, two tablespoons of chestnut honey, a pinch of salt and lukewarm water, the mixture should be very creamy but rather fluid.

Add 150gr of raisins, 70gr pine nuts and 30gr of hazelnuts previously well crushed. Let stand for 20 minutes in a covered bowl. Grease well a large, low edged, baking sheet and pour the contents well mixed. The ideal thickness will not exceed one centimetre and a half.

Cook in the oven over medium heat (150° C) for 45 minutes (checking it from time to time, because every oven works in his own way). Serve at room temperature, perhaps accompanied by cinchona Barolo, or otherwise raisin wine. At the very least, a clear wine of late harvest will be fine.