Chestnut “ciacci”, one of the local delicacies which can be made with sweet chestnut flour!

Known in some areas (especially towards Tuscany) as “necci”, chestnut “ciacci” are a true delicacy from the Modena Apennines.

If you are a regular visitor to autumn festivals in the area, you will have undoubtedly already heard of them, and will have perhaps had the chance to try them.

If you would like to prepare them at home, to start, you need to acquire some traditional iron hotplates known as “cotte”, which are 28-30 cm in diameter and are heated on the stovetop.

Once you have purchased your “cotte”, you can try your hand by following the recipe below!

ciacci di castagne


500 g chestnut flour – pinch of salt – water


Mix the flour thoroughly with the water and a pinch of salt, forming a dough of the right consistency.

It should be thick, and not runny, as you can see in the photos. Start by adding the water a little at a time, whisking so that no lumps form, and you can feel the firmness of the dough.

There is no “right” amount of water, and ingredients for the recipe should be measured out “by eye”, as anyone will tell you.

In the meantime, heat up the ‘cotte’ or hotplates on the stove, and grease them well with a piece of lard.

Once both the hotplates have reached the right temperature, pour three or four spoonfuls of dough on one of them, and then place the other hotplate on top, pressing down so that the dough spreads out. Cook for a few minutes, turning the plates over at least twice.

When cooked, remove the “ciaccio” from the hotplates, stuff it, roll it up and serve piping hot.

Traditional fillings are with ricotta (particularly delicious from local dairies) or, as a savoury version, with “coppa di testa”, or pork terrine.

If we have made your mouth water, get your ingredients together or check out the next festival scheduled in the Apennines, so you don’t miss the chance to taste them in person!