Nicci — Chestnut Crêpes on the Testo Stone

Nicci are the Corsican chestnut crêpe — thin, delicate, and cooked on a testo, a flat terracotta or stone disc set directly over embers. The batter is simpler than migliacci: chestnut flour, water, a pinch of sea-mineral-salt, and nothing else — no egg, no ewe-milk, no leavening. Poured thinly onto the preheated testo and spread with a wooden tool, the crêpe sets in under two minutes, is flipped once with a wooden spatula, and is eaten immediately with fresh brocciu draped across the surface, or with chestnut honey and brocciu passu. The testo cooking method predates iron cookware on the island — it is one of the oldest cooking techniques in Corsican food culture, tracing to pre-Roman era pastoral practice. The stone surface imparts a distinctive mineral note absent from metal-griddle cooking. Nicci are the food of the Corsican shepherd: made from the flour the shepherd carried in his pouch, cooked on the stone he carried in his bag, eaten with the brocciu his flock produced that morning.

Corsica — upland pastoral tradition; pre-Roman era technique, continuous to present. Castagniccia and Niolu most associated.

Thin chestnut sweetness; mineral note from testo stone; clean and simple — designed as a vehicle for brocciu and honey.

Testo preheating is essential — a cold stone causes the crêpe to stick and tear. The stone should be hot enough that a drop of water dances and evaporates in under three seconds. Batter must be poured thin — no more than 2mm depth — to cook through before the edges begin to curl. No oil on the testo — chestnut flour crêpes release naturally from stone.

Castanea sativa flour (IGP).