Northern Le Marche typical flatbread is called Crescia sfogliata (in Urbino and Fermignano) or Crostolo (in Urbania), it’s a flaky, savoury, tasty and gorgeous mix of flour, eggs, rendered lard, milk, salt and pepper and it’s fun to make.
I have been taught different techniques and recipes by my amazing neighbours and now I think that I master the art of crescia sfogliata making!
In the old days crescia was made with pasta dough layered with rendered lard, nowadays a moist and lush version of the old recipe includes milk and lard in the dough… yum!
In the old days crescia was made with pasta dough layered with rendered lard, nowadays a moist and lush version of the old recipe includes milk and lard in the dough… yum!
Come and learn how to make it at Valle Nuova cooking classes!
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Looks like you perfected it! Yes, count me in next time!
Of course Palma!
It’s easy, greasy and fun and the outcome is perfect!