Crescia al Formaggio

Umbrian Cheese Bread

Preparation info
  • Makes


    20 or 23 cm round bread
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

In 1988, when I was in Italy researching my book about Italian baking, I was fortunate enough to be introduced to Maria Carla Schucani-Sandri, chef/owner of the town’s top pastry shop, Sandri, maker of the best crescia in Perugia. Traditionally baked in a glazed earthenware mould similar in shape to a flowerpot, crescia is also a family speciality of my friend Rosalinda Mariotti, a native of Perugia who now lives in Eugene, Or