1.0Delicious Recipeshttps://www.gzrecipes.com/enapparecchiatelatavolahttps://www.gzrecipes.com/en/author/apparecchiatelatavola/rich600338<blockquote class="wp-embedded-content" data-secret="rBtoQZs2M1"><a href="https://www.gzrecipes.com/en/apparecchiatelatavola/necci/">NECCI</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/apparecchiatelatavola/necci/embed/#?secret=rBtoQZs2M1" width="600" height="338" title="“NECCI” — Delicious Recipes" data-secret="rBtoQZs2M1" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/01/Necci-with-ricotta-2-copy-7-696275d20ea9f6-49900223.jpg800533Necci with ricotta, a Tuscan recipe, similar to thick sweet crepes made with chestnut flour and water, then filled with fresh ricotta. Tuscan necci are particularly widespread in the areas of Garfagnana, Pistoia, and Lucchesia and are cooked in 'testi', which are special tools made of two metal discs with [...]