Autumn arrived a few weeks ago and we were lucky enough to be in Italy just as the first chestnuts fell. They were the biggest I’ve ever seen, due to the high rainfall this year.

At this time of year in this part of Italy, there’s a tradition of making tagliatelle with the fresh nettles which have just started growing.

This week I added some seeds to my bread.

Just what I could find in the cupboard: sunflower, poppy, flax and sesame. I used a mix of 80% wholegrain flour and 20% white. Italian wholegrain isn’t quite as “whole” as I’m used to.

This week there was some locally produced chestnut flour to use up, so I put it in the bread mix. Here’s the recipe: