A speciality in the mountains of Pistoia and Luca, the Garfagnana and the Bolognese Apennines, necci are pressed between a pair of hot iron skillets to cook. They are generally rolled around ricotta, or sometimes Nutella, but they can also be savoury. Guercio is a neccio cooked with a thin piece of pancetta); an incicciato is cooked with sausage meat in the batter (or rolled inside); a biuscio is a neccio eaten plain.
Other names include cian, nicci, patolle and ciacci.
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