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	Crescia Urbino, it does it with flour, eggs, water, lard, salt and pepper. The sheet which is obtained with a rolling pin must be greased with the lard and rolled up on itself, so that release of the pieces that will be integrated with the rest of the sheet. Flattened disc and fired, assumes a characteristic layered structure, golden and crisp. Typically you are eaten hot with sausage, wild herbs, ham, loin or cheese.</div>
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	In northern and central Marche, the name of crescia is also used to indicate the quiches high as crescia typical of the Pesaro Easter, with a dough flavored with pecorino cheese, which gives it a golden color and a strong and tasty flavor</div>
