Crescia al farro

Description

Crescia, or torte al testo, is one of the recipes of the most widespread tradition between Umbria and Marche.

Very simple, as it normally consists of a mixture of water, flour, salt, and oil. traditionally the crescia was cooked on “testi”, i.e. iron plates heated on the fireplace or on burning embers.

It is usually eaten stuffed with cold cuts, cheeses, spinach or grilled meats. We obviously propose it with sourdough and with our Bioadapt ancient grain flours and einkorn wheat, so that it is an even tastier, lighter and more digestible crescia.

From the Capoccia Bio Bakery…

…only fragrant, healthy and tasty foods, prepared from Capoccia Bio raw materials.

Combined by our chefs with ingredients from carefully selected Italian suppliers, they give life to small masterpieces of peasant bakery and pastry.

The energy needs of the entire oven and laboratory fall within the company’s self-production capacity,
We exclusively use electricity without the use of fossil fuels or other polluting sources, and thus resulting fully sustainable and with zero energy impact on the planet.