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1
Combine the chestnut flour and sea salt in a bowl. Add the cold water gradually, whisking to a smooth, very thin batter — no egg, no milk, no leavening is added. The batter should coat a spoon no more heavily than skimmed milk. Rest for ten minutes. The batter is ready when it pours in an unbroken, water-thin stream.
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2
Set the testo — the flat terracotta or stone disc — directly over embers or a low open flame. Allow the stone to reach full heat equilibration; this takes longer than a metal surface and cannot be rushed. The stone is ready when a drop of water dropped onto the centre dances and evaporates in under three seconds.
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3
Apply no oil or fat to the testo. Pour a small ladleful of batter onto the centre and spread immediately with a wooden tool to a thickness of no more than 2 mm. This is where the dish lives or dies: a cold stone causes the crêpe to stick and tear; batter spread too thickly produces migliacci, not nicci. The crêpe is correctly placed when the edges begin to turn matte and translucent within thirty seconds.
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4
Cook until the surface is fully matte and faint char spots appear from the stone. Flip once with a wooden spatula and cook the second side for no more than thirty seconds. The finished crêpe is thin, folds without cracking, and carries a slight mineral roughness on its underside from the stone surface.
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5
Transfer immediately to a plate. Drape fresh brocciu across the surface, or serve with chestnut honey and brocciu passu alongside. Nicci are eaten at once — they are not held.