Marche
Crescia flatbread with Caciotta cheese, Gran Biscotto, paccasassi and black olive paste
Welcome to the Marche, where Crescia flatbread unites the culinary culture of the city, coast and countryside in a single dish, offering genuine flavours and centuries-old traditions in every bite.
Crescia sfogliata di Urbino
Two soft rounds of flaky Crescia flatbread encompassing…
the delicate sapidity of Gran Biscotto…
Paccasassi
…and the succulent, intense marine flavour of wild sea fennel.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Crescia flatbread with Caciotta cheese, Gran Biscotto, paccasassi and black olive paste
Ingredients:
- 2 Cresce sfogliate di Urbino flatbreads
- 80 g Caciotta d’Urbino cheese
- 200 g Gran Biscotto
- 80 g black olive paste
- 50 g paccasassi in oil
Instructions:
Heat both sides of the flatbreads in a hot frying pan. Cover half of the surfaces with the sliced Caciotta cheese, Gran Biscotto and Paccasassi (well-drained), and top with the olive paste. Fold them over and enjoy your hot stuffed Crescia sfogliata di Urbino.
Marche
The Marche region boasts a rich and varied food heritage, extending from the hinterland to the sea. Urbino is renowned for its Crescia Sfogliata, a flaky leavened flatbread made with milk, egg and pepper, while rural areas, rich in fertile olive groves thanks to cattle and sheep grazing, produce typical delicacies such as olive paste and Caciotta cheese.
The Adriatic coastal areas, especially those of Conero, are instead the ideal habitat for spontaneous plants such as paccasassi, or wild sea fennel, traditionally preserved in oil.
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