Neccio Cake

17/11/2023

Neccio cake is a traditional sweet from the Tuscany region, specifically from Garfagnana and Lunigiana. A neccio is a kind of thick crepe made with chestnut flour. When we talk about “neccio cake,” we refer to a sort of layering of these crepes with the addition of ricotta and other sweet ingredients. Here is the recipe for a simple version of this delicious cake.

Ingredients

200 g of chestnut flour
300 ml of water
A pinch of salt
Sheep’s milk ricotta as needed
Honey as needed
Olive oil or butter as needed (for greasing the pan)
Raisins and pine nuts (optional)

Preparation

In a bowl, mix the chestnut flour with water and a pinch of salt until you get a smooth, lump-free mixture.
Let the flour and water mixture rest for about an hour.
Heat a non-stick pan slightly greased with a drizzle of olive oil or butter. Pour a ladle of batter into the hot pan and spread it out to make a crepe.
Cook the neccio for a few minutes on each side until they are golden. Continue until all the batter is used up, stacking the necci on a plate as they are ready.
Once all the necci are ready, take a serving plate and place the first neccio.
Spread a generous amount of sheep’s milk ricotta on the neccio and, if you wish, add honey, raisins, and pine nuts.
Layer another neccio on top and continue to layer with ricotta and the chosen sweet optional ingredients.
Finish with a final layer of necci and, if you like, spread some more ricotta and a drizzle of honey on top.
Let the neccio cake rest a while before serving so that the layers settle well.

You can also prepare a version of the cake with different ingredients layered between the crepes, like chocolate spread, walnuts, or whatever you prefer. Neccio cake is versatile, so feel free to experiment!

Curiosity

Chestnut flour was once widely used in the Tuscany mountain areas as a base ingredient for preparing breads and sweets, mainly due to the scarcity of other flours. Today it is appreciated for its distinctive flavor and nutritional properties.