Tuscan Recipe for Necci (Chestnut Flour Crepes)

The fall is one of our favorite times to travel to Europe. From Spain’s Basque Country to Italy’s heel (the region of Puglia), Europe is full of autumn bounty from September through November. One sure sign of fall for me is the reappearance of chestnuts, which make the appearance in a number of authentic Tuscan recipes.

On the streets of Rome you can smell the distinct fragrance of chestnuts roasting, and it always gives me a thrill to see the chestnut vendors start popping up in piazzas and on street corners, scooping hot roasted chestnuts into paper cones.

Italy in particular is a land of the chestnut, and the fall sees numerous regions and communities celebrating the chestnut harvest. One of these is Tuscan, where raw chestnuts (those fuzzy things pictured) are gradually turned into chestnut flour and used to make necci, the simplest, most delicious dish. These chestnut flour crepes are traditionally served with fresh cow’s milk ricotta and honey – chestnut honey if you can get it. But you can use any kind of mild cheese, or can simply drizzle them with honey or chocolate sauce for a sweet treat.

Another fun fact? Traditionally when making necci one would place a chestnut leaf between each layer. That might be a tall order (unless you have a chestnut tree in your yard)!