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Nicci

CORSICA

Chestnut Flour Pancakes

SUBMITTED BY

Andria

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Andria not only introduced me to a new way to make pancakes, but an entirely new culture and ingredient with a rich history.

Corsican Nicci—sometimes spelled nicchis or nicciu depending on the region—is a cherished staple of island food culture, rooted deeply in the centuries-old chestnut tradition of Corsica. These rustic chestnut flour pancakes have long symbolized the connection between Corsicans and the mountainous landscapes that sustained generations. Understanding the history of Nicci means exploring the role of chestnut trees, rural life, and the island’s enduring culinary identity.

Chestnut Culture at the Heart of the Island

Chestnut trees have shaped Corsican foodways since at least the Middle Ages. Known locally as l’arbre à pain—the “bread tree”—the chestnut was vital in areas where wheat was difficult to grow. Families harvested chestnuts in autumn, dried them in traditional stone drying houses called secchje, and ground them into a fine, sweet flour that became the foundation for many dishes. Nicci emerged from this resourcefulness, transforming chestnut flour into thin, griddled cakes cooked on flat terracotta or iron plates called testi. This technique gave the pancakes a smoky, earthy scent that remains one of their defining features.

A Dish Rooted in Rural Tradition

Historically, Nicci were prepared in mountain villages, especially in Castagniccia, a region named for its extensive chestnut forests. They were part of daily life—simple, quick to cook, and nourishing. Families often enjoyed them plain or paired with local brocciu cheese, fresh sheep or goat cheese, or even a drizzle of honey gathered from the island’s maquis-covered hillsides. Because chestnut flour stores well, these pancakes helped sustain people through winter, making them a symbol of resilience and seasonal rhythm.

Cultural Significance Through Generations

Although humble in nature, Nicci hold important cultural meaning. They represent the old Corsican agricultural cycles and the values of self-sufficiency and connection to the land. In the 19th and early 20th centuries, when many Corsicans emigrated or moved to coastal towns for work, the dish remained a reminder of home. Even as chestnut production declined in some areas due to disease and changing lifestyles, traditional chestnut dishes—including Nicci—survived through festivals, family gatherings, and renewed interest in regional foods.

Revival and Modern Appreciation

Today, Nicci are enjoying a revival as Corsican artisans and farmers promote heritage ingredients. Chestnut groves have been restored, traditional drying methods are celebrated, and chefs across the island highlight chestnut flour in both classic and creative dishes. Visitors to Corsica often encounter Nicci at village markets, agricultural fairs, and small cafés where they are still cooked on the distinctive testu plates that give them their characteristic texture.

Food writers and culinary travelers have brought greater awareness to the dish, noting how Nicci encapsulate the essence of Corsica: rustic, earthy, and shaped by the island’s geography. Whether served warm with cheese or enjoyed on their own, they embody the continuity between past and present.

The history of Nicci is inseparable from the identity of Corsica itself. More than just pancakes, they carry the story of chestnut forests, village traditions, and the enduring pride of island communities. As the island continues to embrace its agricultural roots, Nicci remain a vibrant symbol of Corsican craftsmanship and cultural memory.

Nicci

Servings 4
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Ingredients
  

For the batter

  • 1 cup chestnut flour
  • cold water as needed
  • 1 pinch salt
  • butter for pan

Sweet topping

  • fresh sheep’s milk cheese like ricotta
  • honey

Savory topping

  • fried egg
  • figatellu (fried, soft liver sausage) optional
  • salt & pepper to taste

Instructions
 

  • Sieve chestnut flour into a large mixing bowl. Form a well in the middle and add a small pinch of salt.
  • Gradually add cold water, whisking gently into the flour, avoiding clumps. You want to obtain a batter that’s like a regular crêpe batter.
  • Heat the pan and put butter on the pan (you can mix with a bit of neutral oil to avoid burning).
  • With a ladle, place the batter on the hot pan: form a circle that’s a bit larger than American pancakes, perhaps between 10 and 12cm - bigger is fine too! They should be just a little thicker than French crêpes, but not much more.
  • Cook for 3-4 minutes at medium-to-high heat, making sure they don’t stick. They should be flipped like regular pancakes.
  • You might find the first nicci breaks apart and looks a bit “gloopy” - if it happens, you just need to sieve and mix one or two more tablespoons of chestnut flour into the batter. There may be a little bit of trial and error here.
  • Cook until golden brown, but still bendy: very similar to a French crêpe, just a little bit thicker.
  • Serve with toppings of your choice. Eat with a knife and fork.
Course: Snack
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.