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crescia sfogliata
soft rich flatbread
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; properly it should rise twice before being fried in a frying pan. Popular fillings include rocket and squacquerone, prosciutto, sautéed spinach etc.
Text © Dana Facaros and Michael Pauls
Image by italbiz