240. Migliaccio di Farina Dolce Volgarmente Castagnaccio

Here too, I can hardly refrain from railing against the disinclination we Italians have for commerce and industry. In some Italian provinces, chestnut flour is completely unknown and I think no one has ever even tried to introduce it. And yet for common folk, and for those unafraid of wind, it is a cheap, healthy and nutritious food.

I questioned a street vendor in Romagna on the subject. I described this chestnut cake to her, and asked why she did not try to earn a few pennies sell