In breve
The dish in short
- Soft wheat flour tipo 0, water, sea salt and raising agents: no oil, lard or other added fat, under 2 g of fat in 100 g.
- Raised with brewer's yeast, lievito madre or bicarbonate, each with an instant raising agent, in ranges set per kilo of dough.
- Kneaded for 20 minutes at most, divided into pani and left to rise for 15–20 minutes before rolling.
- A disc 15 cm–42 cm across and 1 cm–2 cm thick, pricked with a fork as it cooks.
- Cooked on both sides on the panaro or a hot plate at 150 °C–250 °C, for 4–10 minutes by size.
Il video, Gubbio, Umbria
Crescia di Gubbio
The video: Gubbio's flatbread, cooked on the panaro
Gubbio's round flatbread of soft wheat flour, water, sea salt and a raising agent, with no added fat, risen briefly, rolled and cooked on both sides on the panaro, as its proposed PGI specification of 2026 sets. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 21 min
- Cooking
- 16 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 9 steps, as in the recipe.
Altri video
