🍂 The Cremonese Patùna: The True Simple Taste of Autumn
Patùna Chestnut Cake is the dessert that smells like home and tradition in Lombardy, especially in the Cremona and Lodi areas.
Originating as a humble, sustenance dish in the Apennine regions, the Chestnut Cake uses valuable chestnut flour, once considered the “poor man’s flour”.
Forget rustic, dry, and pine nut-rich versions!
This is the popular and simple version passed down in families: soft, compact, and incredibly flavorful.
Thanks to the exclusive use of milk instead of just water, you’ll get a richer texture, a more balanced flavor from the vanillin, and a cake that, as tradition dictates, is even better the next day.
Preparing it is quick, and you only need a few simple ingredients to bring an timeless classic to the table.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 169.20 (Kcal)
- Carbohydrates 29.38 (g) of which sugars 10.61 (g)
- Proteins 4.18 (g)
- Fat 3.45 (g) of which saturated 1.17 (g)of which unsaturated 0.67 (g)
- Fibers 5.65 (g)
- Sodium 44.16 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz chestnut flour
- 2 cups whole milk
- 2 tbsps sugar
- 1 packet vanillin
- 1 pinch salt
- to taste extra virgin olive oil
Tools
- 1 Baking Pan Arca
- 1 Mixing Bowl Pyrex
Steps
Preparation of Dry Ingredients
In a large bowl, sift the 14 oz of chestnut flour carefully.
Add all the dry ingredients: the pinch of salt, the 2-3 tablespoons of sugar, and the entire packet of vanillin.
Mix well with a whisk to blend the flavors.
Creating the Batter and Transferring to Pan
Slowly pour the 2 cups of whole milk and 1¼ cups of water into the flour mixture, stirring vigorously with a hand whisk. Continue to mix until you obtain a smooth and very fluid batter, completely free of lumps (the batter should have the consistency of a crêpe). Once ready, transfer the mixture into a 24-26 cm (9.5-10.5 inch) fixed round baking pan you have previously greased with EVO oil. Finally, drizzle a thin line of EVO oil over the surface of the raw batter.
Baking and Checking the Cake
Preheat the oven to 356°F (static mode). Place the pan in the center rack and bake for about 30 minutes.To check for doneness, external observation is fundamental: the Patùna is ready when the surface turns dark brown, the crust cracks visibly (the blister), and the surface oil is no longer shiny.
Cooling
Once baked, turn off the oven and immediately remove the Patùna.Let it cool completely at room temperature, preferably on a cooling rack, for at least two hours.
It is advisable to let it rest until the next day to allow the cake to settle and the flavor to intensify.
Plating and Tasting
When the cake is cold, cut it into slices (about 8 portions) with a sharp knife and transfer it to serving plates.The Patùna is delightful on its own and pairs perfectly with a glass of sweet wine or Vin Santo.
🛡 Storage, Tips, and Variants
🛡 Storage:
The beauty of Patùna is that it improves with rest!
At Room Temperature:
Once baked and completely cooled, Patùna keeps at room temperature for 3-4 days.
Wrap it in a clean cloth or food wrap to prevent it from losing moisture.
In the Refrigerator:
If you prefer, you can store it in an airtight container in the fridge for 5-6 days.
Keep in mind that cold can make it harder.
Let it sit for half an hour at room temperature before serving.
Freezing:
You can freeze it in slices.
Wrap each slice well in plastic and then in foil.
It keeps for about 2 months.
Thaw at room temperature.
✨ Tips for Optimal Results
Sifting the Flour:
Do not skip the step of sifting the chestnut flour.
It is essential to prevent lumps, especially when using less liquid.
Oil:
The Secret Ingredient:
Don’t skimp on the EVO oil on the surface!
It’s crucial for forming the dark, cracked crust (blister) and giving the right rustic aroma.
Do Not Overbake:
If you want a softer Patùna, take it out of the oven as soon as the crust cracks, even if the color isn’t too dark.
Every extra minute makes it more compact and firm.
🌼 Regional and Classic Variants
If you want to try other versions of Chestnut Cake, you can experiment with these variants:
Tuscan/Ligurian Variant (Rustic):
Uses only water, salt, and is garnished with pine nuts, raisins, and rosemary needles.
It’s much more rustic, less sweet, and the texture is more crumbly.
Enriched Variant (Richer):
To make it richer, you can add:
Dried Fruit:
Scatter walnuts, almonds, or pine nuts over the batter before baking.
Raisins:
Soak and add a handful of raisins to the batter.
Citrus Zest:
Replace vanillin with some grated lemon or orange zest for a fresher aroma.
📝 Notes on the Dish
Patùna is inherently a dense and thick dessert, very different from leavened cakes.
This version, in particular, is denser due to the exclusive use of milk.
This density is a virtue for those who love the true peasant tradition of this sweet bread, which should never be spongy.
❓ Frequently Asked Questions about Patùna
My batter was too liquid, did I add too much milk/water?
🟢 No, the Patùna batter should be very fluid, similar to a crêpe batter.
This is essential for achieving a moist and compact internal texture.
Don’t worry, this is how it should be before baking!
Why isn’t my Patùna fluffy like a regular cake, is that right?
Absolutely yes, it’s normal!
Patùna (or Chestnut Cake) contains no yeast.
It should be dense, firm, and moist inside, not spongy.
My Patùna is a bit too firm. Is there a way to soften it when serving?
It’s normal for it to be very compact.
The best way to enjoy it is to serve it with a glass of sweet wine or Vin Santo, which balances the texture and enhances the flavor.
Can I freeze leftover slices?
Absolutely yes!
Patùna freezes very well.
I recommend cutting the slices individually, wrapping them well, and storing them in the freezer.
Thaw at room temperature before consuming.
