Pecorino: the perfect cheese for savory pies at Easter.

Among all the cheeses, there is one in particular that is mostly used in the kitchens of housewives and farmers in Italy during these days of preparation for Easter: Pecorino. And we are not talking about a specific type of Pecorino cheese, but more generally about cheese, aged or not, made from sheep's milk. This milk differs greatly from cow's milk due to its higher quantity of fats and casein, which makes Pecorino cheese much more nutritious, with a more intense flavor, but also less delicate compared to cow's cheeses of the same age.

Among all the regional recipes with this cheese, we at Spaghetti & Mandolino want to make your mouth water by talking about Crescia, also known as Easter Pizza, a typical recipe from Marche and Umbria. This absolute delicacy has more or less the same shape as panettone, given by the special mold in which it is allowed to rise and then bake: originally made of clay, today it is made of aluminum and has a flared shape.

The Crescia: a recipe with Pecorino

The origin of Crescia seems to date back to the medieval era and is believed to have originated from the culinary arts of the nuns of the monastery of Santa Maria Maddalena di Serra de' Conti, in the province of Ancona. The name Crescia refers to the fact that the savory cake, once baked, rises significantly and quickly. The oldest news about the preparation of Easter Crescia can be found in a cookbook written by the nuns that dates back to 1848. Today, Crescia is prepared in many ways: the recipe is passed down from generation to generation, and each family has its little secret in the kitchen that makes the recipe unique. As is often the case, the recipe adapts, evolves, and improves every time it is made. This delicious savory cake represents a valid and original alternative to classic bread in your Easter menus.

To make Crescia, the main ingredients to use are flour, eggs, grated Pecorino, grated Parmigiano Reggiano DOP, chunks of Pecorino Romano DOP, extra virgin olive oil, salt, pepper, natural yeast, and milk. Some recipes also call for the addition of other ingredients, such as saffron, or the substitution of oil with lard or butter. To achieve an excellent Crescia, the dough must be worked for a long time to allow for the formation of gluten structure. It should then be placed in the mold, covered, and kept in a humid place to promote the leavening process. It is usually placed in the turned-off oven for about three hours. Tradition would prefer baking in a wood-fired oven, but today baking in a home electric oven at 180 degrees for about 70 minutes is still optimal.

The hidden Pecorino!

The pecorino gives a truly exceptional intensity to the flavor of this typical Easter delicacy from Marche and Umbria, and it is especially noticeable when you chew one of the chunks hidden inside the dough. Delicious to eat with cured meats! If you haven't tried it in northern Italy yet, we invite you to do so: the recipe is fairly simple, or... you can always take a trip to these beautiful regions of central Italy! Happy Easter with a flavor of pecorino!