This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play


soft white and mild fermented cow's milk cheese

crescenza in focaccia

A cow's milk left to ferment before the curd is broken up, stewed for several hours at low heat and then cured in brine. The end product, eaten within a few days, has a fresh sweet taste, making it delicious in *focaccia, sandwiches and other dishes. Originally from Lombardy but now made across the Po valley.

Text © Dana Facaros and Michael Pauls

Images by: lucadea