Marchigiana Crescia

Crescia, also known as Easter Pizza in the Marche region, is a typical specialty of that area, especially during Easter time but is excellent all year round. It’s a kind of well-leavened and flavorful cheese bread. Here’s how to prepare it:

Ingredients

• 500 g of flour
• 150 g of grated pecorino cheese
• 150 g of grated parmesan cheese
• 100 g of lard or butter
• 4 whole eggs
• 25 g of fresh brewer’s yeast
• 150 ml of warm milk
• 1 teaspoon of sugar
• 2 teaspoons of salt
• Black pepper to taste

Preparation

1. Dissolve the brewer’s yeast in the warm milk with the teaspoon of sugar.
2. Place the flour in a large bowl, make a well in the center, and add the eggs, softened lard (or butter), pecorino, parmesan, pepper, and salt.
3. Start kneading by gradually adding the milk with the dissolved yeast until you obtain a smooth and fairly firm dough.
4. Cover the dough with a kitchen towel and let it rise in a warm place, away from drafts, for at least 4 hours or until it has doubled in volume.
5. Once risen, transfer the dough into one or more greased springform pans, filling them only halfway, and let it rise again for about 1 hour.
6. Bake in a preheated oven at 180 °C for about 40-45 minutes. Remember that cooking times may vary depending on the oven.
7. Take the Crescia out of the oven and let it cool on a wire rack before serving.

It is traditionally enjoyed with cold cuts and cheeses, perfect for an Easter picnic or as a rustic snack at any time of the year.

Interesting Facts

In the various provinces of the Marche, you will find slight differences in the preparation of the Crescia. Some variations include the addition of other types of cheese or a different balance between pecorino and parmesan, depending on local tastes and family traditions. Experiment with the cheese proportions to find out which one you prefer!