Marche Crescia is an ancient traditional recipe from the Marche region, similar to piadina. It’s perfect as a bread substitute and can be filled in countless ways!

seasons	All the seasons
Ingredients	6
Ease of the	Easy to do so
Ready in	30 minutes

Crescia is an ancient traditional recipe from my region, the Marche. It’s similar to Romagna’s piadina, but the dough includes eggs and is flavored not only with salt but also with a pinch of pepper.

Layered Crescia : An Easy Recipe to Make at Home

Marche crescia is a perfect bread substitute and so flavorful that you can enjoy it on its own. But stuffed, it becomes absolutely irresistible! One classic recipe pairs it with prosciutto crudo and Casciotta di Urbino cheese, though you can choose fillings according to your taste.

With its delicate flavor, it pairs well with any cured meat, such as cooked ham, speck, coppa, or bresaola. I usually enjoy it with prosciutto crudo and cheese, or I pair the meat with grilled vegetables. In short, crescia is just as versatile as bread!

Preparing the dough is very simple, and even the process of making the layers is easy for anyone. Just roll out portions of the dough with a rolling pin and shape them into a spiral by rolling the discs onto themselves. After resting in the fridge, flatten them again with a rolling pin and cook them in a pan. The result is similar to a ‘mock’ piadina—soft, flaky, and full of flavor!

Let’s not wait any longer—let’s see right away how to make this delicious Marche crescia. Let me know how it turns out and what fillings you chose!

Crescia Marche

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 4

Ingredients Method

Ingredients

250 g flour 00
40 g gnade, the gnashing
1 Eggs
100 ml water
salt up q.b
pepper and pepper q.b

Method

In a bowl we put the flour, 25 grams of lard, egg, a pinch of salt and one of pepper. We start to stir with our hands as we pour the water.
When the compound has an elastic consistency, we transfer it to an infarinated worktop and continue to knead. Let’s form a dough, put it in a bowl, cover with plastic wrap and let it rest in the fridge for half an hour.
After the time, we proceed with the leaf. We divide the dough into 4 equal parts and spread one with a rolling pin, giving it a round shape.
We spread over a bit of lard, rollmill and model it with flush. Then we twist the thread on itself in a spiral. We proceed in the same way with the other 3 parts of the dough and we put all the threads to rest in the fridge for an hour.
We heat a non-stick pan and in the meantime, on the floured table, we flatten and lay down with the rolling pin the first “guicciola”. Let's put it in a pan and cook on both sides for a few minutes. We also proceed with the others.

Advices

For a vegetarian version, in addition to grilled vegetables, you can add cherry tomatoes, mixed salad, or arugula. Then spread a good fresh cheese, such as stracchino or squacquerone.