Ingredienti

• 400g of Mount Amiata Chestnut PGI flour
• 100 of Lunigiana Honey PDO and same amount of water
• 50 g extra-virgin olive Oil Toscano PGI
• 50 g of pine-kernels
• 50 g of currants
• vinsanto (sweet white Italian dessert wine)

Proceeding

Mix the flour, honey, water, oil, pine-kernels and currants previously softened in the Vinsanto. Roll out the pastry obtained until it is about 3 cm thick and place it on a tray prepared with oil and rosemary leaves. Complete with a generous drizzle of extra-virgin olive oil with lots of pine-kernels and currants.