Crescia di Pasqua recipe
Easter savoury pie typical of the Marche region. Delicious and easy to make... are you ready?
Crescia di Pasqua (in some areas also called Easter pizza or cheesecake) is a leavened savoury pie typical of many areas of central Italy.
La Crescia is made from flour, eggs, pecorino and parmesan, and is traditionally served for breakfast on Easter morning, accompanied by boiled eggs, salami and red wine or, again, served on the Easter Monday picnic.
My First Crescia
The first time I ate it was an Easter many years ago. I was a guest with some friends in Pesaro, we spent the night dancing in a disco in Riccione, we returned at 7 in the morning drunk and exhausted.
We would have slept 24 hours but it was not possible: at 1pm we were supposed to have lunch with my friend's family.
So, after sleeping 4 hours, we woke up and had the typical Easter breakfast: Crescia, salami, boiled eggs and... wine. Honestly, I thought I was going to die.
At one point during the day the family lunch became a family dinner, but it was foreseeable wasn't it? We're Italian...
I hadn't eaten Crescia for many years, so this year I made up my mind, asked the recipe from a grandmother from the Marche region and went to work!
Making the Crescia is not tricky. The only thing you need to make sure you do well is the dough. The rest is... a piece of cake!
While cooking the perfume is delicious: I would like to bottle it and send it to all of you!