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pasta made from polenta

Made in the province of Pesaro, and often seen in the restaurants of Fano, cresc-tajat (pronounced 'cresh-tie-et') are made with a mix of day old polenta and wheat flour, then usually cut into diamond shapes although there are others. The classic way to serve them is with a hearty sauce of borlotti beans and pork, although others serve them with greens. The Pasta Grannies demonstrate how to make it at home

Le Marche

Pasta Shapes and Dishes

Rice, Polenta & Grains

Text © Dana Facaros & Michael Pauls

Image by osteriadapeppa