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ciacci

chestnut flour crepes

ciacci

Ciacci di castagna are popular in the mountain villages on the border between Emilia-Romagna and Tuscany. In prehistoric times they were cooked on hot stones; today they are pressed between two metal plates and cooked over a fire, then often stuffed with ricotta and pears.

Text © Dana Facaros and Michael Pauls

Images by: kung food.it