In Italy, there is so much diversity between the different geographical regions. In fact, they pride themselves on their distinct culinary traits and how these define their identity. In the northern region of Marche, the local cheeses are highly valuable to residents and often paired with prosciutto. Originally, crescia was seen as more common for the wealthy to eat due to its rich ingredients of egg and lard. However, because of how easily meat and cheese can be preserved, the meal easily accessible during winter and ideal for both the wealthy and the common farmer. Today, the crescia has transformed from a luxury food into a casual bite available anytime.
