Thursday, 17 April 2014

Flavours Italian Easter menu: Crescia – Torta di Pasqua recipe

If you’ve ever travelled to Italy, you have most probably tried (or even cooked if you were on a cooking holiday) a torta. For those who don’t know however, torta is a pie or tart and it can be both savory or sweet. Today’s recipe is a savory torta which is ideal for your Easter menu as it is a favourite traditional dish during the season. 

Crescia (or Torta di Pasqua) is a famous typical Easter food that originates from Umbria and Marche regions. The taste is delicious. The following recipe is a classic one, but you must know that many other variants of Crescia exist: someone may want to add many different types of cheese, someone else might use butter instead of extra virgin olive oil, etc.

Remember… if you are in Marche region, ask for Crescia, whereas if you go to Umbria, ask for Torta di Pasqua! Basically the same thing but known in two different ways.

  • Flour 500 grams
  • Parmesan  cheese 150 gr 
  • Extra virgin olive oil 150 gr 
  • Warm milk 150 ml 
  • Eggs 5 
  • Malt 1 spun 
  • Salt 10 gr 
  • Black Pepper 
  • Fresh Pecorino cheese 100 gr 
  • Brewer’s yeast 7 gr 

Put the milk in a bowl and stir the malt into the milk.

Put into a bowl with the flour, the parmesan cheese, the yeast and the mix of milk and malt. Knead all.
Add the eggs, the black pepper and the salt.

Add the extra virgin olive oil and mix. Wait 10 minutes and just when the compound will begin to be completely amalgamated, add the diced pecorino cheese.

Inverse the dough on a pastry board, knead quickly to form a ball.And then place the crescia with the most smooth upward into a cylindrical mould with high edges (like for panettone) previously buttered and covered with baking paper.

Brush the surface of the crescia with butter.

Let it rise for about 2 and a half hours.
Now put the crescia in the preheated oven (180 degrees) for about one hour. 

After the indicated time, in order to check the cooking, do the toothpick test and if it comes out completely dry, crescia is ready!

Remove the crescia from the oven, pull it out of the mould and let it cool on a wire rack. Once cool, cut into slices and serve crescia.
You can serve it with many types of cold cuts: salami and capocollo are the best combinations!

Try this recipe to make a difference this Easter and impress with your Italian cooking knowledge! If you are tempted to enhance your cooking skills and combine it with an authentic Italian holiday, just check our next cooking holiday.  

photo credit: Michela Simoncini via photopin cc


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FlavoursofItaly said...

Hi Elin,

Thanks for your nice comment, very glad you like our recipes!

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schllac said...

I am assuming that this is baked at 180 C or 350 F .

FlavoursofItaly said...

Hi scllac - yes you can bake it at 180 C or 350 F! Let us know how it went :)