NECCI OF PESCIA

A crepê with chestnut flour

What are the Necci? It is a typical Tuscan dish made in Pescia in Valdinievole. Being traditional Tuscan ingredients, you may encounter the necci in other parts of the region as the mountain of Pistoia, Lucca and Garfagnana. They have various names, depending on the areas where they are produced. They're called necci, bollento, nicci, cian, or patolle. A time represented the typical meal of lumberjacks of this land. They are especially popular in the winter months when the chestnut flour hits the market.

The batter is made up of chestnut flour, water and salt. Cooking was done as usual in the so-called "Testi", a kind of iron pan with a long handle consists of discs, on which were specially laid the chestnut leaves is dry. The dough was and is poured delicately inside "Testo", then warmed and united to make it cook on both sides. The result is a warm and fragrant waffle.

Neccio is a kind of crepê and can be filled in two ways: with ricotta and rolled up like cannoli, or with chocolate shavings and accompanied by the sugar. In the salted version are simply accompanied by Tuscan salami. Necci of Pescia are said "incicciati" because proposed by adding sausage paste inside the dough or as a condiment.

 

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