This kind of crescia made in Fiuminata is an alternative to the one made in Pontile. In fact, the dough of the Crescia Fogliata di Laverino in thinner, with less but equally tasty ingredients such as sugar, aniseed and raisin.

As per the tradition, the “sfoglia” (puff pastry) is left to dry on a tablecloth for a few minutes, then it gets stuffed and baken in the oven for five minutes.