In the Spoleto area, the Crescionda based on amaretti and chocolate accompanies the Carnival celebrations. But not only
Three different layers that settle during cooking, but obtained from a single dough: the Growth, typical dessert of Carnival (and not only) a Spoleto, an Umbrian town famous for the Festival dei Due Mondi and for its splendid monuments, has its origins in the Middle Ages. "The ancient Crescionda was salty and, yesterday as today, does not include oil in the recipe, despite the name (crescia onta). Considered a recycled dish, it consisted of eggs, breadcrumbs, chicken broth, pecorino cheese, honey and grated lemon peel , explains Maria Stovali, a passionate gourmet who prepares Crescionda according to her grandmother Carolina's recipe. «Spoleto with the basilica of San Salvatore is part of the serial site The Lombards in Italy, registered in the UNESCO world heritage list, which celebrates ten years of activity and, the spread of the Crescionda, is fully included among the promotion activities of the territory. We can say that, in every family, this delicious recipe is handed down to which they even dedicated a book with the title Home you go, crescionda you find (ed. Era Nuova) . La Crescionda can be kept for several days at room temperature and can be tasted and purchased in restaurants, bakeries, pastry shops.
We have chosen five addresses in the center of Spoleto
Restaurants: The temple of taste, via Arco di Druso 11; The ancient corner, via Monterone 107; 9Cento, Corso Garibaldi 58.
Ovens: Bonucci Bakery, Piazza Garibaldi 6.
Pastry shops: Tebro, via Minervio 1.
The Spoleto Crescionda recipe in the version of Maria and her grandmother Carolina
Mix all the ingredients, leaving the milk for last. Grease and flour a round pan, line it with parchment paper and pour the dough. Bake in a preheated oven at 150 ° / 160 ° for about 60 minutes. Remove from the oven and leave to cool for half an hour.
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