Crescia facts for kids
Crescia with wild herbs
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| Type | Flatbread |
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| Place of origin | Italy |
| Region or state | Marche, Umbria |
| Main ingredients | flour, water, salt |
Crescia is a thin Italian flatbread. It's usually made in the Marche and Umbria regions of Italy. You can find it in cities like Pesaro, Urbino, Ancona, Macerata, Perugia, and Terni.
Crescia is quite old. It probably comes from a type of bread used by the Byzantine army long ago. This army was stationed for many centuries in the areas where crescia is popular today. People sometimes call this food "white pizza."
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Different Kinds of Crescia
Crescia changes a bit depending on where you are in Italy. Each area has its own special way of making it.
Crescia from Urbino
The crescia from Urbino is also known as crescia sfogliata. You might also hear it called crostolo. It's made with flour, eggs, water, lard, salt, and pepper.
To make it, the dough is rolled out very thin. Then, it's greased with lard and rolled up tightly. This process creates many layers. When cooked, it becomes golden and crispy. People usually eat it hot. It's often served with sausage, wild herbs, ham, or cheese.
A special version, the crostolo di Urbania, uses corn flour instead of wheat flour.
Crescia from Pesaro and Fano
In the Pesaro and Fano areas, crescia is often called "piadina." This version doesn't use yeast. It's rolled out thick and contains a lot of lard.
There are two main types:
- The crescia vonta is quite thick. After cooking, it's brushed with pork lard on both sides. Then, it's often grilled again. Sometimes, it's stuffed with cooked cabbage.
- The crescia sfojeta is also thick and shaped like a rectangle. It's rolled out, folded, and then rolled out again. This creates many distinct layers. These hearty breads were originally made for farmers. They helped them get energy for their hard work.
Crescia from Ancona
In the province of Ancona, crescia is made from the same dough as bread. It's usually cooked on a grill. A more traditional way is to cook it under a grill.
People often eat it with wild herbs, called sa 'le foje. You can also enjoy it with cured meats like ham or salami. A variant called cresciola is made from leftover polenta.
There's even an "Accademia della Crescia" in Offagna. This group helps keep the tradition alive. They organize local medieval festivals where crescia is celebrated.
Crescia from Macerata
In the province of Macerata, crescia is also made with bread dough. It has a texture similar to Tuscan schiacciata. It's round with a rough edge. It has dimples on top to hold oil better. It's seasoned with oil, salt, onion, or rosemary.
Some older recipes use lard and pork cracklings in the dough. Sometimes, corn flour is used instead of wheat flour.
Crescia from Gubbio (Umbria)
The crescia from Gubbio in Umbria is very famous. The dough is simple, made by hand with flour, water, and salt.
Traditionally, it was cooked on hot stones or iron discs over a fire. Today, it's usually cooked on cast iron pans or non-stick pans on a stove. It's often served with ham, other cold cuts, cheeses, or grilled sausages and cooked spinach.
Crescia di Pasqua
In some parts of Marche, the name crescia is also used for a very different food. This is the crescia pasquale, also known as Easter pizza or cheese pizza. It's a tall, savory pie.
This Easter crescia is common in the Pesaro, Ancona, and Macerata areas. It has a leavened dough flavored with pecorino cheese. This cheese gives it a golden color and a strong, tasty flavor. The Easter pizza from Ancona and Macerata often has large pieces of pecorino cheese. These pieces swell during cooking, creating air pockets inside the crescia. The cheese that melts on the outside becomes crunchy and makes the pie extra delicious.
