Bereavement Sayings In Spanish

Growth, another delight of the table marchigina

name crescia indicates certain types of focaccia popular in Marche and Umbria, all related to the famous piadina. With this it is very likely common ancestry in the bread used by the Byzantine army, stationed for centuries in the Romagna in the north of the Marche (up to a large part of the province of Ancona), and in the Umbrian valley crossed by the Via Flaminia ..

Crescia Urbino, also known crescia peeled Crostolo or, more rarely, flat bread pastry, typical dell'urbinate and Montefeltro, is made with flour, eggs, water, lard, salt and pepper. The dough with a rolling pin that you get to be greased with lard and rolled up on itself, in order to release the pieces that will be integrated with the rest of the sheet. Flattened disc and cooked, it assumes a characteristic layered structure and golden and crisp. Typically eaten with hot sausage, herbs, ham, loin or cheese. A variant of the Crostolo Urbania provides for the substitution of wheat flour with polenta that clings to the cauldron.

In the province of Ancona, the growth is made with the same dough for bread, and is usually cooked on the grill or in a more traditional version, under the embers. He usually eats sa 'the are leaves, ie with wild herbs, but you can also pull in meats such as pork loin, sausage and ham. A variant of polenta made with the leftovers on the plate is called retouched cresciola areas of Jesi and Osimo.

Even in the province of Macerata, and in the area of \u200b\u200bGubbio, growth made with bread dough, but it has a consistency similar to that of crushed Tuscany. Round, with the broken edge and dimples on the surface (which are intended to better hold the oil), season with olive oil, salt, onions or rosemary. Some variants include the historical use of lard in the dough and pork cracklings (or "grasselli" or "sgriscioli"), and the replacement of wheat flour with the corn.

Going to the south, in the inland areas of the province of Ascoli Piceno, now far from the domination of the Byzantine crescia gives way to focaccia stuffed or filled Chichì , higher growth and richly stuffed.

In northern and central Marche, the name of growth is also used to indicate the high pies, such as Easter crescia typical of Pesaro, with a dough flavored with cheese, which gives it a golden color and a strong taste and tasty. The crescia pizza or Easter dell'anconetano Macerata and Pesaro recipe combines chunks of pecorino cheese, which will swell during cooking, leaving pockets of growth within the cheese becomes runny outside crisp, flavorful and makes the dough.

Among the curiosities, it is interesting to recall that Offagna (Ancona), there is an academy growth, which organizes the local medieval festival. This food was so important in the past to give the name of a currency in common use, the cresciolo .