Pour the chestnut flour in a bowl and add a pinch of salt.

Pour the water in a thin stream into the flour, stirring constantly with a whisk to prevent any lumps. Mix until you get a smooth batter.

Grease a pan with a a drop of olive oil and heat it over medium heat, then pour a ladle of batter into the centre of the pan.

Tilt the pan to spread the batter evenly, then cook until the pancakes is golden and dry on one side. Flip the pancake with a spatula and cook on the other side.

Move the necci onto a plate and stack them as they are ready.

When you have finished making the necci, prepare the ricotta filling: you can use the ricotta plain or you can add a tablespoon or two of brown sugar. Whip the ricotta, spread it onto a chestnut pancake, wrap it on itself and drizzle with honey.