Crescia sfogliata of Petriano


  • Flour 00
  • One egg every 100 g. of flour
  • Salt and lard

The recipe for Crescia sfogliata di Urbino dates back to 1400, the era of the Montefeltro dukes. It is a golden disc-shaped pizza with a few millimeters of thickness. It is called "sfogliata" because it is composed of leaves obtained by inserting a thin layer of lard between the two pasta during processing.

"I have not seen Urbino for more than thirty years, and I always see it! It did not get out of my mind, not even the Baciocca where we made ourselves grow!" Giovanni Pascoli



  1. Sift the flour and add a pinch of salt and pepper.
  2. Add the eggs and knead the dough which should be soft. Leave to rest for half an hour.
  3. Roll out the dough with a rolling pin and cover the dough with a layer of lard, then roll it up to obtain a cord.
  4. Cut the cord in many cylinders 7 to 8 centimeters thick and place in the refrigerator for about an hour.
  5. Take the cylinders out of the refrigerator and roll them out with a rolling pin until the discs are 20-25 centimeters in diameter.
  6. Cook them for 2-3 minutes per side on a plate previously heated
  7. At this point proceed to the filling with ham, cheese, sausage and so on and so forth

See also