Crescia Bread
With the celebration of Easter just around the corner, it’s time to make Crescia. If you love cheesy egg-rich bread, I urge you to give this traditional bread a try. If you grew up eating this bread at Easter, I’m certain that the aroma of it baking will bring you back to those memories of your youth!
CLICK HERE for my easy to follow recipe.
Happy Easter
Buona Pasqua
CB
My Family came to Canada in 1913 from the town of Pesaro in the Province of Le Marche, Italy. Over the years, traditions were lost or no longer practiced as my ancestors blended more into the Canadian fabric. But, Crescia has always survive the test of time and it has now been alive and well for 4 generations in our Canadian family. I’m sure it’s not the same as the one my great-grandmother (Bisnonna Laura) made, but I hope it’s a close second.
Crescia is a vastly different bread, depending on the region of its origins. It can be as thin as focaccia or as high as the crescia that originated in Pesaro. The later is the one that my Family has made for generations, though it was denser and did not rise as high as the one that I make. But, it is similar in its signature ingredients of eggs, black pepper and cheese.
I don’t think it’s a coincidence that Easter breads are so laden with eggs. As you backyard chicken owners know, heritage breed hens take a break from laying eggs during the Winter and resume their production in the Spring which happens to coincide with Easter. As well, eggs, cheese, meat and olive oil were historically omitted from the diet in Italy during the period of Lent so everyone must have been “chompin’ at the bit” to return to these foods after those 40 extremely bland days!
As I write this post, the scent of baking crescia fills the air! It reminds me of my ancestors who came to this great country over 100 years ago. Times were a lot harden then, but they were also flavoured with great traditions which always revolved around food. Unfortunately, a lot of those great traditions have been lost or misplaced in our progression to a busier life.
I’m not sure if we have made a good trade. Perhaps, it’s worth “stepping back” now and then and carrying on some of those great traditions that remind us of our roots and the journey that has brought us to this today!
I hope I “did you proud” Bisnonna Laura!
If you would like to make crescia, please CLICK HERE for my family’s recipe.
Happy Easter / Buona Pasqua to all!
My Family came to Canada in 1913 from the town of Pesaro in the Province of Le Marche, Italy. Over the years, traditions were lost or no longer practiced as my ancestors blended more into the Canadian fabric. But, Crescia has always survive the test of time and it has now been alive and well for 4 generations in our Canadian family. I’m sure it’s not the same as the one my great-grandmother (Bisnonna Laura) made, but I hope it’s a close resemblance.
Crescia is a vastly different bread, depending on the region of its origins. It can be as thin as focaccia or as high as the crescia that originated in Pesaro. The later is the one that my Family has made for generations, though it was denser and did not rise as high as the one that I make. But, it is similar in its signature ingredients of eggs, pepper and cheese.
I don’t think it’s a coincidence that Easter breads are so laden with eggs. As you backyard chicken owners know, heritage breed hens take a break from laying eggs during the Winter and resume their production in the Spring which happens to coincide with Easter. As well, eggs, cheese, meat and olive oil were historically omitted from the diet in Italy during the period of Lent so everyone must have been “chompin’ at the bit” to return to these foods after those 40 bland days!
As I write this post, the scent of baking crescia fills the air! It reminds me of my ancestors who came to this great country over 100 years ago. Times were a lot harden then, but they were also flavoured with great traditions which always revolved around food. Unfortunately, a lot of those great traditions have been lost or misplaced in our progression to a busier life.
I’m not sure if we have made a good trade. Perhaps, it’s worth “stepping back” now and then and carrying on some of those great traditions that remind us of roots and the journey that has brought us to today!
I hope I “did you proud” Bisnonna Laura…..Buona Pasqua!
If you would like to make crescia, check out my page https://cityboyhens.com/food/crescia-the-easter-bread-from-le-marche/
Drop me a line and let me know how you made out!
City Boy Hens 