Crescia al formaggio

17/11/2023

Crescia al formaggio is a specialty from the Marche region, particularly from the area around Urbino. It’s a type of rich flatbread that is usually prepared for Easter. Here is how you can make it:

Ingredients

500 g of “0” type flour
3 whole eggs
100 ml of extra virgin olive oil
100 g of grated pecorino cheese
100 g of grated parmesan cheese
2 teaspoons of baking powder for savory cakes
1 glass of tepid milk (about 200 ml)
75 g of lard
A pinch of salt

Preparation

In a large bowl, put the sifted flour, baking powder, salt, pecorino, and parmesan. Mix well these dry ingredients.
Add the eggs, lard, and extra virgin olive oil. Start kneading with your hands or with a food processor.
Slowly incorporate the tepid milk until you get a homogeneous and quite soft dough.
Work the dough on a floured pastry board for a few minutes, then form a ball.
Cover the dough with a dishcloth and let it rest for about 30 minutes in a warm place away from draughts.
Roll out the dough with a rolling pin until it’s about 1 centimeter thick, and shape the crescia to your preference, round or rectangular.
Prick the dough with the prongs of a fork to prevent it from puffing up during baking.
Heat the oven to 180 °C and bake the crescia al formaggio for about 30 minutes or until it is golden and crispy on the surface.
Serve it warm or at room temperature.

Curiosity

Crescia al formaggio has ancient origins and is traditionally prepared during the Easter period, but it is so appreciated that in many homes it is cooked all year round. It is perfect to accompany cold cuts and pickles or simply to be enjoyed on its own.

Baking and the aroma of pecorino and parmesan cheese give it a unique and decisive taste, which differentiates it from more common everyday bread.