The origins of this particular type of crescia are very widespread in the hinterland and can be traced back to the Early Middle Ages. According to some authors, in fact, it was already known and much appreciated by the Da Varano family.
The recipe, made from simple and easily available ingredients, was handed down from generation to generation and each family jealously guarded its own way of preparing this dessert. Both the pasta and the filling are dark in color. The shape varies depending on the manufacturer, but the most used are those of a cylindrical and spiral roll (such as the shell of a snail).
Don’t miss the “Festa della Crescia Fogliata” (Crescia Fogliata Festival) held in Fiuminata on the first weekend of August of each year.