Castagnaccio is an Italian chestnut flour cake. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. For example, in Livorno, a castagnaccio 3 centimeters thick is called toppone.