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Crescia, Umbria Easter Cheese Bread Recipe

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Gubbio: ecco la vera ricetta della crescia sul panaro

Now available all year, crescia al formaggio belongs to the family of Easter cheese breads found across south Umbria, although we believe crescia is particular to Gubbio.

It is similar to the piadina romagnola and other versions of regional focaccia found along the Via Flaminia as it links the Adriatic coast to Umbria passing through Le Marche.

View the video above to see how the Gubbio version is a lot thicker than the familiar piadina.

ingredients

500gr flour, 50g butter, 25g lard, 30 beer yeast, 150g grated parmigiano reggiano cheese, 50g fresh pecorino cheese, 1 glass of milk, 3 eggs, 1 spoon of sugar, salt and pepper to taste.

making it

Slightly warm the milk and dissolve the yeast in the liquid.

Leave for a few moments, then slowly add the flour which has been mixed with the sugar followed by the beaten eggs and a little salt.

Knead the mixture for at least 15 minutes to create a smooth, elastic dough.

At this point add the butter in pieces.

Knead again then leave the dough in a warm place for at least two hours.

Return to the bread mixture and work it again adding the lard and both cheeses.

Place in a suitable bread oven tray and leave for a further hour.

Now it is finally ready to cook in a pre-heated oven at 200°c for around an hour.

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz
The end of Lent used to be celebrated in Italy with the devouring of many special Easter dishes which had been prepared throughout the previous month. A collective ritual which involved cheesecakes and typical sweet Easter cakes all made from excessive amounts of eggs. Today, the tradition is less dramatic…
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