Crescia sfogliata: if in the south of the region we have encountered mixtures with the cuisine of Abruzzo, in Pesaro and Urbino it is Romagna that influences the preparations. Giving birth to piadina or crescia could create diplomatic incidents; for this reason, in a politically correct way, some people simply say that both derive from the bread of the Byzantine army stationed in the Pentapoli Marittima (Rimini, Pesaro, Ancona, Senigallia, Fano) in the sixth century AD. The preparations, however, are similar: here, a richer version, yeast and eggs are added. The puff pastry, on the other hand, is obtained by folding the pastry on itself several times, greasing everything with plenty of lard, then it is cooked on the typical text. The filling is made with the typical cured meats and cheeses of the area (such as casciotta d’Urbino, pecorino di fossa, Montefeltro flavoured ham, lard or ciauscolo), but also the vegetables make their appearance.
