«
<
>
Crescia
The crescia sfogliata d'Urbino is a typical bread of Montefeltro (northern part of the Marche).
It is said that this golden disc characterized by darker streaks was served
in the sumptuous banquets of Federico da Montefeltro's Palazzo Ducale,
in the fascinating setting of the Italian Renaissance.
It was a noble food due to the use of "pepper", a precious spice that only the rich could afford.
Not well known nationally, it still has great success and fame today in Urbino and neighboring villages.
There is no an authentic recipe but many recipes that the elderly people passed down to younger generations.
The dough is made up of the following ingredients: flour, eggs, water, salt, pepper and pork fat.
The dough is worked and left to rest for an hour,
after which it is rolled out until a very thin layer is obtained and covered with an abundant dose of pork fat,
wrapped around itself to create a long tube, which will then be wrapped around itself in order to create the famous spiral shape.
After left it to rest, roll out a 2-3 mm thick dough and cook it on a pan (you can try Testo Romagnolo for better result)
There are thousands of recipes that we can now find for the filling,
even if back in the days they preferred cured meats and cheeses with wild herbs always present on the table of our ancestors.
It is said that this golden disc characterized by darker streaks was served
in the sumptuous banquets of Federico da Montefeltro's Palazzo Ducale,
in the fascinating setting of the Italian Renaissance.
It was a noble food due to the use of "pepper", a precious spice that only the rich could afford.
Not well known nationally, it still has great success and fame today in Urbino and neighboring villages.
There is no an authentic recipe but many recipes that the elderly people passed down to younger generations.
The dough is made up of the following ingredients: flour, eggs, water, salt, pepper and pork fat.
The dough is worked and left to rest for an hour,
after which it is rolled out until a very thin layer is obtained and covered with an abundant dose of pork fat,
wrapped around itself to create a long tube, which will then be wrapped around itself in order to create the famous spiral shape.
After left it to rest, roll out a 2-3 mm thick dough and cook it on a pan (you can try Testo Romagnolo for better result)
There are thousands of recipes that we can now find for the filling,
even if back in the days they preferred cured meats and cheeses with wild herbs always present on the table of our ancestors.
