Crescia sfogliata

Name: Crescia sfogliata
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 8
Ingredients: Type 00 flour plus as needed for the countertop 4 ¾ cups; Eggs (approximately 5) 10.4 oz; Lard 5.3 oz; Whole milk &frac13; cup; Fine salt 2.1 tsp; Black pepper freshly ground 2 ½ tsp

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495

Calories per serving

Energy Kcal 495
Carbohydrates g 59.3
of which sugars g 2
Protein g 13.3
Fats g 22.7
of which saturated fat g 9.48
Fiber g 2.1
Cholesterol mg 156
Sodium mg 648

Difficulty: Average
Prep time: 30 min
Cook time: 6 min
Makes: 8 pieces
Cost: Average
Note + 1 h 30 min. total resting time for the dough (the cooking time refers to a single piece)

PRESENTATION

Alright, so here's the deal with crescia sfogliata—it’s really something special. Straight from the Marche and Umbria regions, every bite is packed with flavor. This bread? It is all about those flaky, tender layers. And you know, it's the lard that does the trick, both in the dough and the cool folding technique called ‘sfogliatura.’

Unlike your usual Italian flatbreads—think torta al testo or piadina romagnola—this one’s got eggs and milk. So yeah, it’s moist and richer, for sure. The black pepper? Gives it this gentle kick. Really really savory and aromatic. And look, in Urbino, they call it Urbino crescia. Perfect for casual meals or even as street snacks.

Some folks? They just love it plain—buttery goodness, you know. Others? They stuff it with cold cuts, cheese, or grilled veggies. Super tasty! And honestly, the crescia sfogliata recipe is a highlight of Italian regional cuisine. It's a step up from other flatbreads—which can be a bit chewy or plain. This one’s got that crispy outside and flaky goodness.

Travel through Umbria or Marche, and you’ll find crescia sfogliata variations—some with more pepper, others with different flavors. Pair it with soft cheese or prosciutto. Oh, so good! You might spot it at festivals and bakeries, but hey, it's also great at home. When you’re craving that golden, fresh bread—this is it.

For fans of traditional Italian bread, those little details really stand out. And trying it with other regional dishes? It's a real eye-opener. The combination of rich, flaky bread with salty fillings is something you won’t forget. Seriously good. Crescia sfogliata—a dish worth knowing and totally enjoying.

How to prepare Crescia sfogliata

To prepare the crescia sfogliata, first pour the flour into a bowl, add the black pepper 1 and mix with your hands 2. Then add 3.5 oz of lard 3

and work the mixture by crumbling it with your fingers 4. When it is almost incorporated, add the eggs 5 and knead again. Then add the salt 6

and the milk 7. Continue kneading until you have reached a homogeneous consistency 8. Then transfer everything onto a surface dusted with plenty of flour and shape it into a spherical form, adding a bit more if needed 9.

Transfer the dough into a bowl and let it rest for 30 minutes covered with plastic wrap 10. After this time, transfer the dough to a work surface and divide it into 8 portions of 140 g each 11, then shape them into spheres with your hands 12.

At this point, roll out the dough balls with a rolling pin 13 until you obtain a rectangle about 1/25 inch thick 14, about 6.75 inches wide and 8.66 inches long. Sprinkle the surface with some of the remaining 1.75 oz of lard 15,

making sure to spread it well and everywhere 16. Then roll the rectangle onto itself on the shorter side 17 to create a cylinder, which you will roll again onto itself 18,

to create a snail shape 19. Continue in this way for all the others and place them on a tray 20. Cover with a kitchen towel and let rest for about 1 hour. At this point, take the first snail 21,

gently flatten it with your hands 22 and using the rolling pin, roll it out to a thickness of 1/16 inch trying to give it a round shape (23-24).

Heat a non-stick pan on the stove, place the crescia on top 25 and cook it for 3 minutes per side until well browned. Then flip it over 26 and finish cooking on the other side. Continue in this way for all the others and serve your fabulous crescia sfogliata 27!