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The () or () is a bread in
Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
from the
Emilia Emilia may refer to: People * Emilia (given name), list of people with this name Places * Emilia (region), a historical region of Italy. Reggio, Emilia * Emilia-Romagna, an administrative region in Italy, including the historical regions of Emi ...
region of Italy, prepared using
flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
,
water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a ...
and
lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...
as primary ingredients.
Cracklings Cracklings (USA), crackling (British English), also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack ...
are sometimes used in its preparation as well. In
Emilia-Romagna egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title ...
, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and ''
salumi Salumi (singular salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto cotto. The ...
''. When it is fried, the bread puffs up, and it may include
yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
or
baking soda Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion ( HCO3−) ...
to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main dish. Despite the name by which in Italy it is often referred to as a kind of
gnocchi Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish supp ...
, it is technically not.


Etymology

The name ''crescentina'' is derived from the Italian verb , which means "to grow", referring to it puffing up during the cooking.


Variants

A version of the dish in the city of
Bologna Bologna (, , ; egl, label= Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different nat ...
, Emilia-Romagna, is prepared with the bread sliced into round shapes, which are then fried. Pieces of ''
prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo ...
'' (thinly sliced
dry-cured ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham" ...
) may be incorporated into the dough. In
Pavullo nel Frignano Pavullo nel Frignano ( Frignanese: ) is a town and ''comune'' in the province of Modena, Emilia-Romagna, Italy, in the Modenese Apeninnes. It is home to the medieval Castle of Montecuccolo, birthplace of the 17th century condottiero Raimondo Mon ...
, a town and commune in the
Province of Modena The Province of Modena ( it, Provincia di Modena) is a province in the Emilia-Romagna region of Italy. Its capital is the city of Modena. It has an area of and a total population of about 701,000 (2015). There are 48 ''comuni'' (singular: ''co ...
, is prepared with lard and yeast and cooked over a (a sort of grill plate), rather than fried. In
Tuscany Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscany is known for its landscapes, history, art ...
, ''crescentina'' is dusted with salt or sugar after being fried, and sometimes Tuscan salami is incorporated into the dough. ''Crescia'' is a version in the town and commune of
Gubbio Gubbio () is an Italian town and ''comune'' in the far northeastern part of the Italian province of Perugia (Umbria). It is located on the lowest slope of Mt. Ingino, a small mountain of the Apennines. History The city's origins are very ancient. ...
in the
Province of Perugia The Province of Perugia ( it, Provincia di Perugia) is the larger of the two provinces in the Umbria region of Italy, comprising two-thirds of both the area and population of the region. Its capital is the city of Perugia. The province covered al ...
that is prepared with oil and salt and baked in an oven. Its name is associated with pieces of dough that were given to children for them to play with, which were then cooked at the edge of an oven, referred to as ''chichiripieno''. ''Spianata'' is a variation prepared using eggs and
ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the ...
cheese in the dough mixture. The term ''spianata'' originally referred to pieces of flat dough that were used to test an oven's heat prior to cooking.


See also

*
List of breads This is a list of notable baked or steamed bread varieties. This list does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ''ingredient'' which is ...
*
List of Italian dishes This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancien ...
*
Frybread Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, generally wheat flour, sugar, salt, and fat, frybread can be eaten alone or with various toppings such a ...


References


Further reading

* – ''Gnocco fritto o crescentina''


External links


Crescentina (deep-fried bread)
Academia Barilla. {{Italian bread Italian breads Emilia-Romagna Cuisine of Emilia-Romagna