Crostolo is a typical product of the Marches, more precisely of the area of Urbania, a small town in the Marche hinterland. The crostolo is a sort of piadina, enriched with eggs, not to be confused with the piadina from Romagna or with the crescia sfogliata from Urbino and to protect the recipe and its origin, the de.co brand name was created. (municipal denomination) pending the DOP. The crostolo seems to have very ancient origins, for over 3000 years, it was born in the Upper Metauro Valley and owes its name to the fact that it was originally a kind of flattened and hard bread, like a crust (hence the name would derive) cooked in the embers . Only later was the dough enriched with the addition of eggs and lard. It can be tasted with cold cuts, sautéed field herbs, au gratin, grilled sausages or typical cheeses. For a vegetarian version, you can replace the lard with butter and opt for a stuffing made with au gratin aubergines or courgettes, tomatoes and rocket.
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