Necci (pronounced “neh-chee”) are an ancient chestnut flour “wrap” — are an ancient food — imagine the sweet, nutty lovechild of tortillas and crepes — that’s been made for centuries in mountain regions of Italy and Corsica. In Italy today, they are served most often as a dessert filled with sweetened ricotta cheese. But traditionally, they were “the bread of the mountains”, filled with stews, meat, salami, cheese, etc. We find you can put pretty much anything good (savory or sweet) in necci, and it’s great.

You can see necci being made and enjoyed on our IG here.

To make proper necci, you need a pair of these pans — the problem is, you can’t get them in the U.S. So we’re partnering with our neighbors at Wick’s Forge to produce the first ever made-in-the-USA necci pans, made here in Salem NY.

Each pan will be:

• cut from 3/16” carbon steel

• hand-forged with a steel hook to the end of each handle

• sandblasted

• finished with a mixture of olive oil and beeswax.

Cooking with and maintaining these pans is a lot like cast-iron — try to build up some seasoning, and avoid washing with soap except when necessary.

Please note, this is a pre-order for a first production run. We aim to have these ready to ship by September 2025.