Crescione

Name: Crescione
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: San Marinese
Ingredients: 400g piada dough (flour, water, olive oil, salt, baking soda); 300g mixed greens (chard, spinach, or wild herbs); 1 onion, thinly sliced; 2 tbsp olive oil; 150g fresh cheese (stracchino or crescenza); Salt, pepper; Pinch of nutmeg

Crescione (kreh-SHOH-neh)

Stuffed Griddle Bread

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 318 kcal

Folded piada filled with sautéed greens, onion, and cheese, griddled until crisp and golden on both sides.

Nutrition & Info

Protein 10.0g

Carbs 38.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

flat griddle rolling pin skillet

Presentation Guide

Vessel: paper-lined basket

Garnishes: arugula

Accompaniments: pickled vegetables

Ingredients

400g piada dough (flour, water, olive oil, salt, baking soda)
300g mixed greens (chard, spinach, or wild herbs)
1 onion, thinly sliced
2 tbsp olive oil
150g fresh cheese (stracchino or crescenza)
Salt, pepper
Pinch of nutmeg

Instructions

1
Prepare piada dough and divide into 4 balls. Roll each into a thin round disc.
2
Sauté sliced onion in olive oil until soft. Add greens, cook until wilted. Season with salt, pepper, nutmeg. Cool slightly.
3
Spread filling on one half of each dough round. Add dollops of fresh cheese.
4
Fold the dough over into a half-moon shape and press edges firmly to seal.
5
Cook on a hot, dry griddle for 3 minutes per side until golden brown spots appear and cheese melts.
6
Cut in half and serve hot, with the melted cheese oozing from inside.

💡

Did You Know?

Crescione takes its name from watercress, which was once the most common filling before spinach and chard became widespread.

Chef's Notes

Equipment Tips

flat griddle
rolling pin
skillet

Garnishing

arugula

Accompaniments

pickled vegetables

The Story Behind Crescione

Crescione is the stuffed cousin of the piada, a filled griddle bread that has been part of San Marinese and Romagnol cuisine for centuries. Originally filled with wild greens foraged from the hillsides of Mount Titano, the crescione was a practical and portable meal for farmers. Today it remains popular as a street food and casual meal throughout the republic.

🕐 Traditionally enjoyed snack or light meal 📜 Origins: Medieval

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