Crescia di Montefeltro

This wonderful little flat round of dough has all the flakiness and delicacy of puff pastry without requiring any of its complicated folds or turns. It is made only in the region called Le Marche, where I learned it from Amalia Ceccarelli di Ridolfi in Falconara Marittima on the Adriatic coast near Ancona. She, in turn, learned it from her mother, who was a cook for the great families of Urbino.

I saw Amalia cook her crescia on a grill directly over the coals, but I have also seen i