Crescia filled with salame ciascuolo (a soft, smoked, dry-cured salami) and formaggio di fossa (cave aged cheese)
Crescia sfogliata is a flaky, slightly addictive flatbread from the town of Urbino in Le Marche. The recipe dates back to medieval times. Crescia sfogliata are related to neighbouring Romagna’s piadina (a flatbread) and are a variation on the paratha from India and the shou zhua bing from China. Eating one for the first time is a bit like discovering the croissant. You will want to eat one everyday and won’t remember how you lived life without knowing about them. The possibilities for the fillings include wild greens, vegetables, salumi, sausage and/or cheese.
Crescia sfogliata filled with potato and greens
Making crescia sfogliata and slicing the accompanying prosciutto.
Crescia sfogliata filled with rocket, prosciutto and cheese.
Crescia sfogliata (flaky flatbread) – Le Marche
For step-by-step illustrated instructions, click here.
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