On the bottom half of the crescia is cheese, topped with arugula and thin slices of meat. There are many different combinations of meats and cheese available, but overall my favorite is the classic. The classic consists of prosciutto, stracchino (a creamy Italian cheese) and arugula. To me, that combination is the tastiest.
When I tasted the classic crescia, I knew I had found a gem. As a person who is very particular about the texture of their food, I truly enjoyed it. The bread was so perfectly crispy it practically shed layers and melted on my tongue. The salted meat, with cheese and veggies, completed the experience. After one taste, I knew I’d be back again, strolling down that street, sitting at that cafe, looking out at that view while eating a crescia. It wasn't just a meal, but an experience that I would cherish.
The Urbino crescia lives on from its origins in the Renaissance period. It was originally food meant to be eaten by those of high status such as dukes or others who lived in the palace. To me, taking a bite is like time traveling to see the past culinary traditions of Urbino. For many years, people rolled, folded and cooked their homegrown wheat into flour and then dough, throwing in eggs for texture and lard or olive oil to make the rich, flaky layers. One thing about Italy is that they value preserving their history. Now this traditional dish can be appreciated by me, a young college student from Texas.
