graham wrote (I consolidated):

> I've made castagnaccio the traditional way with pine nuts and rosemary on
> top. I like your idea but would be inclined to use the same toppings as a
> comparison to the original.
> Another thing you might consider is getting some vacuum-packed or canned
> chestnuts and crubling some in the mix.

I do have chestnuts which I recently roasted, vacuum-packed, and froze. I
could use some of them for that, yes.

The ricotta-chestnut cheesecake is being considered as an Easter dessert.
With that in mind, I'm not sure the pine nuts and rosemary would fit well.
If it were just a 4 PM snack, they'd no doubt be excellent.


> Regarding cheesecake: I have a recipe based on Parmigiano Reggiano that
> has a topping of fresh figs that I've been meaning to make. However, it
> looks as if it has about ten million calories per bite.

Wow! Would you please post that recipe? It sounds like something perfect for
late summer.

Bob