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Description

Crescia di Pasqua or Pizza al formaggio, is a typical Easter recipe made with different kinds of cheese. It’s the perfect match with cold cuts and can also be served as bread. The recipe is handed down from generation to generation and each family has its little secret that makes its pizza al formaggio special. The local denomination “crescia” seems to come from the fact that it raises fast (“cresce”) in the oven.

Being characterized by a long preparation process, these pizzas were traditionally made once a year, immediately before Easter Sunday. They were made in large quantities in order to keep and eat them for several weeks.

Melt the brewer’s yeast in sugared lukewarm milk. Place the flour in a large container, make a hole in the centre and add eggs, milk, butter and oil in the centre. Start mixing and incorporating grated cheese, small pieces of Emmenthal cheese, salt and pepper. Mix until the mix becomes solid and elastic. Place the mix in a large bowl and leave it to rise for 2.5 hours until it doubles its volume. Mix again and place in a higher container, after greasing it, and leave it to rise for the second time. Bake in the oven at about 200° for 45-60 minutes. The preparation process is quite long: it takes 2 days to get a ready-to-eat pizza.

 

 

What to know

Ingredients

  • farina
  • zucchero
  • latte
  • olio di oliva
  • uova
  • lievito di birra
  • limone grattugiato
  • sale e pepe
  • pecorino romano grattugiato
  • parmigiano reggiano grattugiato
  • emmenthal (facoltativo)

Preparation

Sciogliere il lievito di birra nel latte tiepido zuccherato. In un recipiente capiente preparare una fontanella con la farina e aggiungere al centro le uova, il latte, il burro e l'olio. Iniziare ad impastare e aggiungere a mano a mano anche i formaggi grattugiati, l'emmenthal a cubetti, il sale e il pepe. Impastare finché non prende nervo ed elasticità. Posizionare l'impasto in una ciotola capiente e lasciarlo lievitare per 2 ore e mezzo, fino a che non abbia raddoppiato il volume. Rimpastare nuovamente e sistemare in un recipiente alto, precedentemente unto e farlo lievitare ancora. Mettere  a cuocere in forno ben caldo a circa 200° per 45-60 minuti. La metodologia della lavorazione è alquanto lunga: occorrono infatti 2 giorni per ottenere il prodotto finito.

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