Tasting "crescia" is also "tasting" our way of life: simple, genuine, where time is extended and for this reason every moment is fully enjoyed!
The name of crescia indicates some types of focaccia widespread in the Marche region. We have news of crescia, as early as the end of the fourth century: it was the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian valley crossed by the Via Flaminia.
In more recent times, these grows, very nutritious, were intended for farmers to recover from the hard work of the fields.
Halfway between pizza and piadina, crescia is typical of the hinterland areas from Ancona to Macerata.
Round, with a broken edge and with dimples on the surface (which have the function of retaining the oil better), it is seasoned with oil, salt, onion or rosemary.
Some historical variants foresee the use in the mixture of lard and pork cracklings (also called "grasselli" or "sgriscioli"), and the replacement of wheat flour with that of maize.
Cooked in the oven or on the grill and then stuffed with cured meats: ham but also "ciauscolo" (typical salami from the Marches) and wild herbs, also known as "grugni", dragged into a pan its flavor will be even more special.
The dough prepared with care and love, without the use of any chemical product and preservative, is left to rise naturally for at least 12 hours: this makes our crescia highly digestible and light.
Strictly hand-crafted, one by one, and spread with just the pressure of the fingertips, it is cooked in a wood oven on refractory stone, using oak and beech wood.
Chef Giorgio Bolletta and his staff are proud to belong to this splendid region, rich in illustrious characters, where the land and tradition give us genuine and healthy products of excellent quality every day.
The crescia composed, in fact, of bubbles, which characterize the softness and fragrance of freshly baked bread
