crescia sfogliata

It looks like a piadina, but a crescia sfogliata of Urbino, the favourite of the Renaissance Dukes of Montefeltro, is more complicated and 'rich' using black pepper (which was very expensive back in the 15th century) as well as eggs, yeast, milk, pepper, and lard, then fried in a frying pan. Popular fillings include rocket and squacquerone, prosciutto, sautéed spinach etc.

A simple crescia or crescia sul panaro is similar to neighbouring Umbria’s torta al testo, flat and baked on a special hot disc. A crescia Eugubina is when the panaro is heated in the fireplace, and the crescia is placed on top and covered with ashes.