Forming part of Central Italy, Urbino possesses a prime food location. Passatelli and crescia were my two greatest food discoveries in the city.
Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Curated by Mariano Pallottini
Crescie on the other hand are usually grilled and originated in Marche and Umbria regions. There are different recipes for crescia, most of them do not have potatoes in the dough, but mainly flour, eggs, lard, water, salt and pepper. My grandma version has potatoes and no lard.
My grandma made this crescia with a potato base and made it a little thicker than regular piadina, and it was our treat. The base is somehow a gnocchi dough base with a little more flour. Since I don’t have a fireplace, I cooked this in a skillet and it worked quite well.
I used dandelions in this recipe, my grandma used white cabbage, you can also use spinach or any green you like and any Italian cheese such as pecorino, or any sharp cheese. If you have a wood fire place where you can grill food, please try to make a crescia, it’s heavenly.
Ingredients for 6
For the greens
Remove from grill, drizzle with olive oil, coarse salt and stuff with greens, cheese and prosciutto.
The classic Italian Crescia is baked in a pandoro (star) pan; a brioche pan is a good stand-in.
Place the following in a bowl; a stand mixer is very helpful here, since you’re going to beat the dough for 10 minutes.
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons instant yeast
3 large eggs, at room temperature
1 large egg yolk, white reserved
1/4 cup lukewarm water
1/4 cup (4 tablespoons) softened butter
1 teaspoon salt
1 teaspoon ground pepper (black if you don’t mind the specks, white if you do)