Crescia Sfogliata Marchigiana al Formaggio di Fossa

Marche, central Italy

The Marche's sfogliata cheese flatbread — distinct from the Umbrian counterpart — is made from a leavened dough enriched with eggs, lard and grated Pecorino or Formaggio di Fossa. The dough is rolled very thin, spread with additional lard and grated Formaggio di Fossa, folded twice like a letter (creating three layers), rolled again and folded once more before the final thin roll-out. This repeated lamination creates a tender, slightly flaky interior with visible cheese pockets throughout. Baked on a flat clay or cast-iron testo (griddle) over moderate heat, turned once, until both sides show dark leopard-spotting. Served warm at Easter and festivals, torn into pieces at the table.

Funky, pungent Formaggio di Fossa in concentrated pockets through tender, slightly flaky layers; lard provides richness; char from the testo gives a bitter counterpoint.