#50 Forgotten Italian Classics: Crescia sfogliata di Urbino
I’ve always loved how crescia sfogliata bridges two worlds: the farmhouse and the palace. Golden, flaky, and rich with lard, it was born in Renaissance Urbino and once fed both farmers and dukes. You roll it, fold it, roll again, and cook it until the layers puff like pastry, tasting of wheat, black pepper, and patient. It’s rustic, but light. Tear it open, fill it with pecorino or prosciutto, and you’ll understand why Urbino never let it disappear.
Soon live on substack the full recipe, with story, method, tips & tricks, and wine pairing, for joining the table for free link in bio!
#crescianasfogliata #marchefood #forgottenitalianclassics #cucinapovera #urbino #italianflatbread
Welcome to Italian forgotten classic where Italian cooking becomes more than just pasta and pizza. Today we travel to the market region to discover the ancestor of padina romanola creas forata diorbino. At first this flatbread looks simple but tear it open and you find layers of flakes with a scent of lard and black pepper rising in the air. The name say it all. Kisha means to rise while means layered. It was born when urbos cooks took a peasant dough and refined it for the tables of the city court. It’s made with just flour, eggs, milk and lard. Roll rolled thin brush with strutto fold and rolled again trapping flavor and air on each layer. Serve warm. It carry prout pecorino or white greens from the heels. But while lighter bread like pad romana travel better, creas patta too rich to industrialize and too proud to change remain tied to making it today connects you to both history and comfort. A small delicious piece of mar still warm in your hands.
33 Comments
Se si chia.a piadina romagnola, cosa centrano le marche?
Dialobon
It’s basically like an Indian roti
Ma parla come mangi 🤬
Ti sfido, fai lo sciusceddu messinese. Una pietanza realmente quasi dimenticata
Italian quesidilla 😊
Che fastidio sto ca..0 di accento italiano sull'inglese. Lo parli, benissimo, grammatica perfetta, anni di studi e poi sembri un immigrato degli anni 20.
Grandissima serie, stai facendo un lavoro spaziale. (però è Ancestor, con l'accento sulla A, pronunciato Ànsestor)
Isn’t there an offshoot of this that giallozafferano advertises? Piadella gustosa I think it’s called?
La mangio quasi una volta a settimana!
La cresca sta alla piada come i Queen stanno a Sfera ebbasta . E i romagnoli muti
OGNI PAESE HA LE SUE SPECIALITÀ, TUTTE BUONE SE FATTE BENE E CON INGREDIENTI FRESCHI! POI PUÒ PIACERTI O MENO MA NON SI SMINUISCE COSA NON TI PIACE 🤬
That looks absolutely fine delicious
Questo ha studiato inglese a Vibo , la pronuncia è perfetta 😅
Your English has an Italian accent
Guarda che siete romagnoli del sud anche a Pesaro e a Urbino invornit 😂
Meglio di qualsiasi piadina❤
Live in Ancona province , needless to say those sfogliate are every where… Still made from little forni and sended in the market relatively fresh…
Unfortunately it cost nearly the double of the piadina…
Urbino caput mundi
Avrebbero dovuto ammazzarti da piccolo!!!! La piadina con l'uovo e un insulto…come la carbonara con la panna😢
Very very good and amazing ❤
Qualsiasi cibo conosciamo oggi non super i 70 anni. Perciò di ancestor c’è solo la cacata
Lho provata quando sono andato ad urbino, strepitosa
Mamma mia bravissimo
Che inglese😂😂😂
You me stai sur dik
Questo video non piace ai romagnoli 🙃
Funny, this is little like chapati is made. How humans have gotten similar ideas to do stuff all over the world. Or perhaps inspiration or influence from each other? Who knows.
Marche merda
So similar to laccha paratha one wonders what direction the idea might have travelled
Siamo al top qua
dosi?
So an Italian quesadilla lol