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In a large mixing bowl, place flour, sugar and walnuts. Add 1/2 cup cold milk and slowly add rest of milk, stirring constantly to avoid lumps to form in batter. Grease pan with 1 tablespoon oil and pour in batter. Drizzle top with remaining oil and distribute rosemary evenly over top. Bake for 45 minutes, or until a toothpick pierced in the center comes out clean.
While castagnaccio is cooking, place grapes and sugar in a small saucepan over medium heat. Cook until quite soft and bubbly, about 10 minutes.
Remove castagnaccio and serve either warm or cool with grape sauce.
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Dessert Pizza with Variations: Grape and Pine Nut, Apple and Gorgonzola, Mascarpone and Chocolate-Hazelnut Spread
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