Fried Dough with Sugar and Cinnamon
Easy
Crescia is that cheese bread made in Umbria and particularly in Gubbio for the la corsa dei Ceri, the candle race in honor of Gubbio’s patron, Sant’Ubaldo. The domed loaf with its sunny yellow crumb rises high above its rim, and this is where it gets the name, “crescia”, meaning to grow or rise. Flavored with flecks of coarse black pepper, and several kinds of cheese, including grated Pecorino, chunks of mozzarella, and Provolone, this impressive bread is best eaten warm.
Makes 1 large and 1 small bread
This recipe was featured on Season 25 - Episode 2510.
Comments
Francine Ragonese
My mom and nona taught me a similar recipe using anchovies. I don’t know if the fish would be OK with the cheeses. But I will give it a try.
Francine Ragonese
My mom and nona taught me a similar recipe using anchovies. I don’t know if the fish would be OK with the cheeses. But I will give it a try.
Linda Serafin
My nonnie taught me how to make this bread. It is one of our favorites. We usually have it with a glass of wine. She also added saffron in it and 2 tablespoons of black pepper. My grandparents came from Famo, Italy just like your family. I love watching your shows. You have to be the best. Northern Italian cooking is the best.