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crescia fojata

strudel filled with nuts and dried fruit

Also crescia fogliata or lu rucciu, made in the hinterland of Le Marche around Macerata, with a rich pastry of eggs, milk, flour and sugar flavoured with aniseed liqueur, and filled with nuts, dried figs, honey, raisins, chocolate lemon and orange zest and more aniseed liqueur mixed with egg yolk. Some leave it straight, some curl it into a spiral.

Text © Dana Facaros and Michael Pauls

Image by marcheinfesta