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chestnut-flour crêpes

A speciality in the mountains of Pistoia and Lucca, the Garfagnana and the Bolognese Apennines, necci are pressed between a pair of hot cast iron skillets (testi) 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.


Pizzas, Focacce & Flatbreads


Text © Dana Facaros & Michael Pauls

Image by ildesco