Chestnut Flour Fettuccine with Lentil Ragù

A deeply satisfying bowl, shaped by tradition and resourcefulness. Chestnuts were once a staple in mountainous regions, where they helped families survive harsh winters. This dish draws from that history. The pasta, made with chestnut flour, has a subtle sweetness and rustic character, while the lentil ragù is hearty and deeply savoury: a meatless version of a sauce that has fed generations.

For me, this recipe is a reminder that even the most modest ingredients can come together to