In my opinion, the Marche piadina or crescia is tastier than the Romagna one, but I love them both!
It must be said that the one from Marche is very rich and obviously also for this reason it stays fresh for several days.
The origin of this dish is probably the same as that of the Romagna piadina, although some Marche gastronomists believe the Marche crescia is older than the Romagna piadina.
Often it happens that between regions there are similar recipes and they contest the origins and which was born first, but the important thing is that you try this recipe of mine and be won over… it is too good!!!
Also in the city of Gubbio, there is crescia, but to indicate another product.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Then follow my recipe and make these delicious Marche piadine yourself.
About 900 Kcal per person
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 piadine
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Marche
- Seasonality: All seasons
Ingredients to make the Piadina or Marche Region Crescia
- 2 Medium eggs
- 7 oz Lard
- 1 1/4 cups Whole milk
- 5 3/4 cups All-purpose flour
- 2 teaspoons Salt
- to taste Pepper
- 1 teaspoon Baking soda or 1 teaspoon of yeast for savory pizzas
Tools
- 1 Pan Pan for piadine
Preparation of the Piadina or Marche Region Crescia
Prepare the dough by hand or in the mixer as I did.
Place the eggs and half of the flour in the mixer working for at least a few seconds, then add the warm milk, lard, salt, pepper, and baking soda or yeast for savory pizzas and work to incorporate the ingredients.
Finally, add the remaining flour and work for a few minutes until you get a soft but not sticky dough.
Transfer the dough to a floured work surface forming a ball, divide it into 12 balls of about 3.6-3.7 oz each and let it rest for about 30 minutes.
Take the rolling pin, roll out the piadine to a thin but not too thin thickness…..……cook in a non-stick pan with a thick bottom over medium-high heat with the lid on.
As I know them, I know they are filled with cured meats, they roll up easily because they remain very soft and are a valid substitute for bread, but I am sure you will find what you will love the most to put in them.
