Agriturismo in Umbria



The crescionda is an ancient recipe whose origins perhaps date from the Middle Ages, when dishes with contrasting sweet and sour flavors were popular. (The original recipe, in fact, included such ingredients as: eggs, bread crumbs, chicken broth, pecorino cheese, grated lemon zest, sugar, grated bitter chocolate or bitter cocoa.). There was also an apple crescionda: “this crescionda, very tasty, is little known today and rarely prepared in almost the entire district”. Of all the traditional sweets, the crescionda is undoubtedly the typical sweet of the district of Spoleto, unknown elsewhere in Umbria, and interesting not only for its origins, but also for its evolution over time. The recipe has arrived to us considerably modified: in fact, it has lost its flavor contrasts, acquiring an increasingly more refined taste and appearance. Today the crescionda is still a traditional sweet of the Carnival period.

A low cake of a soft consistency, consisting of three layers: a bottom layer of macaroons and flour, a light-colored center layer as soft as pudding, and a top, dark brown layer of chocolate. Ingredients: milk, whole eggs, sugar, crumbled macaroons, grated lemon zest, grated bitter chocolate. Procedure: The eggs are beaten together with the sugar in a bowl, the other ingredients are added, and it is all blended. The resulting liquid is poured into a greased baking pan to a thickness of about 2-3 cm and is baked in a moderate oven until it becomes firm but soft to the touch. Storage: The fresh product should be stored at a temperature of about 6-8°C for 2 or 3 days at most.

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