Does anyone have any suggestions and/or recipes using chestnut flour? My boyfriend brought home a small bag of it, commenting that he thought it was common in Italian cooking, but I don't really have a clue what to do with it.

It's not exaclty common, more of a regiola thing used for basically two recipes. By far, the most common is castagnaccio, the other is tortelli di castagne, large ravioli filled with a mixture of chestnut flour and other stuff, but I don't have a recipe for either. These are the only two traditional uses that survived (that I know of).

One thing you might want to try....

Cut slices of pumpkin thin like cutlets. Dip in egg, and then in the chestnut flour. Sautee in olive oil till tender. Serve with chestnuts roasted with maple syrup and sage and a green salad.

I have had chestnut flour gnocchi, but found them heavy..as I do Castagnaccio!
I think just blending in some chestnut flour into regular flour, making pancakes serving with ricotta.
here they make an all chestnut flour crepe..again I would like it lighter.

drizzle the ricotta with some honey!

Spotted this reference to chestnut flour at a (very good) Italian neighbourhood restaurant:

"At Zucca, chef and co-owner Andrew Milne-Allan tends to share that philosophy, eschewing “game nights” or dedicated game menus but slipping certain dishes onto the card in late fall or offering them as specials in his warm and convivial dining room. Among this year’s treats is rabbit, braised on the bone with rosemary, white wine and green olives, the way his wife’s family prepares it in their home south of Rome. He stews La Ferme’s New Zealand venison with red wine and juniper (in his hands, the taste of the meat is enhanced, not swamped, by the spice) and makes an awesome use of pheasant, serving the suprême with a wild blueberry risotto as they do in Friuli and turning the rest of the bird into a slowly simmered sauce. Milne-Allan’s most famous game dish, however, is a wild boar ragu with chestnut-flour pasta, the meat incredibly tender in a rich braise of red wine and herbs. It has appeared on Zucca’s late-fall menu for years, but such is its popularity that people ask for it year-round."