Pour the chestnut flour into a bowl, and add a pinch of salt and a spoonful of sugar. Add the water a little at a time, always mixing, to avoid the formation of lumps. The dose of water is indicative; you must obtain a smooth and fluid batter, like the one used for crêpes. Cover the bowl with transparent film and let rest for 30 minutes.

In a bowl, work the ricotta with 2 tablespoons of sugar for a long time, with the help of a spatula, until you get a creamy and homogeneous mixture.

After the rest time, you can prepare the Necci. Grease a non-stick pan with a diameter of about 16-18 cm with oil or butter and pour a ladleful of batter. Rotate the pan so that the mixture can be distributed evenly. Cook the Necci over low heat for about 3 minutes on each side, or until golden brown on both sides.

Repeat with the remaining batter, greasing the pan each time and stirring the batter between one cooking and the next to make it uniform, as the more solid part will tend to settle in the bottom. Transfer Necci to a plate.

Fill the Necci Toscani by placing a little of the ricotta cream in the center of each one and rolling them up.

Just before serving Necci, drizzle them with a little honey and decorate them with chopped hazelnuts. Serve warm or at room temperature.