Marche's "crescia" with "le erbe strascinate"

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Guests will participate in a course in which they will learn the art of making the original dough for "crescia marchigiana" baked in a wood-fired oven and stuffed with typical local products.

Crescia is a typical regional dough, but specifically this is a typical dough from the 'hinterland' of the province of Ancona and Macerata. Rolled out like a pizza, it is baked in a wood-fired oven and stuffed with "erbe strascinate" repassed in a pan with garlic and chili pepper, with the addition of boiled mashed potatoes and sausage, or with local cured meats such as "ciauscolo and pecorino." It can be enjoyed with grilled meat and vegetables au gratin, but it is also good on its own.