Friday, June 21 2024

Tuscan necci are mouth-watering sweets made from chestnut flour with a creamy ricotta filling and, as their name implies, are typical of the Tuscan region.

They are especially common in the province of Pistoia and the Garfagnana area.



Since this is a very old recipe, necci are also prepared with simple and easily available ingredients.

They look like classic crepes, but in reality the batter for necci is prepared with chestnut flour, water and a pinch of salt.

They used to be eaten in savory versions as well, but nowadays the sweet version is the most popular.






  • 1+1/2 cup of chestnut flour
  • 1 cup milk (or water, you can choose)
  • 5 tbsp granulated sugar
  • a pinch of salt
  • extra virgin olive oil to coat the pan
  • 1 lb. fresh ricotta cheese, drained and passed through a fine mesh colander
  • powdered sugar to garnish



In a medium bowl, place the chestnut flour, 1 tbsp of sugar, salt and whisk.
Add the milk (or water) and whisk until it is well incorportaed and there are no more lumps.
Coat a non stick pan with olive oil, over medium heat, cook the Necci as if they were crepes.
Flip the Necci when bubbles form on the dough and cook.
Stack the Necci on a dish and finish to cook the batter.
In a medium bowl, stir the ricotta cheese with 4 tbsp of sugar.
Fill the Necci with the ricotta cheese and fold them to form a cannoli, sprinkle with powdered sugar.
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