Stuffed Crescia

Stuffed crescia is a typical delicacy of the culinary tradition of the Marche region, particularly in the area around Urbino. This dish can be filled with various ingredients, but among the most traditional are cold cuts, cheeses, and vegetables. Here is the recipe:

Ingredients

For the dough:

• 500 g of soft wheat flour
• 25 g of fresh yeast
• 200 ml of warm water
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of salt

For the filling:

• 150 g of prosciutto
• 150 g of squacquerone or stracchino cheese
• 150 g of arugula

Preparation

1. Dissolve the fresh yeast in warm water.
2. In a large bowl, pour the flour and add the oil, salt, and water with yeast. Knead until you get a smooth and homogeneous mixture.
3. Let the dough rest, covered with a damp cloth in a warm place for about 2 hours, until it has doubled in volume.
4. After rising, divide the dough into fist-size balls.
5. Roll out each ball with a rolling pin to obtain disks about 5 mm thick.
6. In a hot skillet, cook the disks one at a time, for about 2-3 minutes per side, until they are golden brown and puffy.
7. Once the crescia is cooked, fill it with a slice of prosciutto, a sprinkle of squacquerone, and some arugula.
8. Fold the crescia over on itself and serve while still hot.

Curiosity

Crescia is similar in some ways to the more well-known Romagna piadina, but it is distinguished by its leavened dough and its characteristic soft yet slightly crispy texture. It’s perfect for a rustic snack or as a bread substitute in a casual meal. Traditionally it is accompanied with local cured meats and cheeses, and many also prefer it simply with aromatic herbs and a drizzle of oil.