Beccuta (La beccuta)

A traditional dessert from the Ascoli area, made with chestnut flour and typically consumed during autumn and winter.

- 500 g chestnut flour
- 300 g sugar
- 200 g raisins
- 100 g walnuts or hazelnuts
- 500 ml milk
- 2 eggs
- 1 packet of baking powder
- A pinch of salt

Mix the chestnut flour with sugar and a pinch of salt. Add the milk, eggs, and baking powder. Finally, incorporate the raisins and chopped nuts. Pour the mixture into a greased baking pan and bake at 180°C for about 30–40 minutes. Serve warm or cold.