“... A ogni modo fa d’aspettarmi sì che ci si possa vedere al Mercatale ... e si possa andare a mangiare le cresce dalla Baciocca...”

 

Giovanni Pascoli

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It is 1903 and Giovanni Pascoli (1855 – 1912), one of the greatest Italian poets, writes this letter to a friend from Urbino and wistfully recalls the years he spent in this town to study Classics  in the Scolopi boarding school. As well as the town’s neighbourhoods and the nice walks nearby, the poet calls to mind the breaks he used to make by ‘la Baciocca’, an innkeeper or a countrywoman that used to make the ‘crescie’ for travellers and students who passed by.

The “Crescia Sfogliata di Urbino” that we offer today is called La Baciocca right after the name of the ancient, anonymous cook recalled by Giovanni Pascoli.

It is a plain bread of ancient local tradition, which was shared in all families and often offered in inns together with cold cuts, sheep’s milk cheese, cooked vegetables and, obviously, wine. The “Crescia” was hand made and cooked on a cotto tile or metal hot plate, in order to be served hot. It was easy to preserve and could be reheated to appreciate its peculiar flavour.

 

The “Crescia” that Giovanni Pascoli still recalls after thirty years since he left Urbino was certainly made according to an ancient traditional recipe, which was handed down orally up to this day.

The recipe that we follow to make our “Baciocca” is probably the same recipe that Giovanni Pascoli recalls, since it was handed down to Lara Amadori by her granny Irene, who had learned it in turn by her parents, that used to run an inn in Urbino since 1890.

The poet’s crescia … is now Lara’s

“I haven’t seen Urbino for over thirty years, yet I continuously see it! I didn’t forget anything, not even ‘ la Baciocca’, where we used to eat the ‘crescie’!”

(Letter to Marchigiani, 28th January 1903)

Thanks to this background and to her more than ten year experience, Lara is now able to offer you this ancient and extremely tasteful product, typical of her town’s culinary traditions, which she came to know through her family habits.

That’s why her ‘crescia’ is rigorously handmade, without added preservatives and using selected Italian natural ingredients, in order to offer you the same tasty experience that Giovanni Pascoli wistfully recalled even after thirty years.

Its main ingredients are wheat flour and water, no yeast. It differs from other similar products, such as the “Piadina Romagnola” or other Mediterranean breads, because it contains eggs and a bigger quantity of pepper and lard, which make the product puff and extraordinarily fragrant as it cooks.

High quality handmade product. Selected raw materials of Italian origin.

Crostolo di Polenta

Crostolo is a humble variation of crescia

 

Crostolo too is well-known throughout Montefeltro area, in  Urbania and in the other small towns around Urbino up to the Nerone Mount. Different variations of it are available according to the different kinds of cooking but all of them are characterized by the common feature of being made of a basic cornmeal batter. Commonly the remaining cornmeal mush, stuck to the sides of the cauldron, cooled down and dried, was gathered and mixed with water and  type “0” soft wheat flour only. No eggs , milk or pepper were used and for this reason it was considered a ‘humble’  food.

Crostolo was also rolled out in thicker doughs which could be cooked on charcoal grills besides  tilled or  metal plates. Crostolo too may be served with herbs, salami and cold cuts and cheeses.

However, around Urbino the batter of Crostolo was prepared using pork lard to make it more flaked and fragrant.

 

Baciocca Crostolo is made according to the traditional Urbino recipe. Guaranteed by the use of only Italian ingredients, natural and without added preservatives, it is  similar in the way it looks and is cooked  to Crescia, but being made of polenta (cornmeal mush), without eggs, it is lighter than Crescia and may be preferred to it.

The hand-crafted nature of the brand is described also by a further element which appears in the extended version of it: flour, the main raw material.

 

Flour is the symbol of the brand La Baciocca and it points out the attention towards raw materials   which replace other outdated and expected symbols.

 

An interesting feature of flour is its neutral color and its pliability

 

All kinds of batters made up of flour start with a little mountain of flour enclosed in a circle.

 

By means of flour the last key element of the firm is introduced within the brand: the relationship with the local territory, in particular with Urbino and  its little twin  towers.

 

 

Complete study of the brandname: Behance_Andrea Papi

Study of the brandname La Baciocca

The name of this trade mark has its origin from a letter written by Giovanni Pascoli who lived in Urbino for a short period.

In his letter Pascoli mentions an inn, called Baciocca, where they serve cresce.

 

La Baciocca is not a well-known name which refers back to CRESCE SFOGLIATE, therefore a visual expedient was introduced in the brand to characterize the kind of production of the firm.

 

With reference to that historical   imagination a non-industrial brand was created with the purpose of reminding traditional homey environment.

The original, with a full flavour, never imitable.

The  revived crostolo, light but savoury, has soon won  everybody’s love.

INGRIDIENTS: superfine flour, water, pure pork lard, fresh pasteurized eggs, fresh whole milk, sweet natural integral sea salt of Cervia salt pan, pepper.

 

Packaged in a protective atmosphere

without added preservatives.

 

To be kept in the fridge (from +4°to +8°C).  Once opened, consume within 2-3 days.

 

USAGE TIPS: heat up on a hot griddle or pan for 2-3 minutes turning several times during heating.

Do not  microwave

We use Italian ingredients:

flour, lard and salt

barn eggs

High Quality milk

 

Available in packages of:

3 cresce (450 gr.)

10 cresce (1500 gr.)

INGRIDIENTS: superfine flour, cornmeal mush (polenta) 40% (water, yellow cornmeal, acidity regulator: tartaric acid), pure pork lard,  sweet natural integral sea salt of Cervia salt pan.

 

Packaged in a protective atmosphere

without added preservatives.

 

To be kept in the fridge (from +4°to +8°C) Once opened, consume within 2-3 days

 

USAGE TIPS: heat up on a hot griddle or pan for 2-3 minutes turning several times during heating.

Do not  microwave

We use Italian ingredients:

cornmeal mush

flour, lard and salt

 

Available in packages of:

3 crostoli (450 gr.)

10 crostoli ( 1500 gr.)

5,4 g

4,8 g

1319kj

Fibre

Sale

Proteine

Grassi

Saturi

Grassi

323 kcal

1,5 g

6,1 g

1,8 g

11,4 g

48,4 g

Carboidrati

Zuc

cheri

di cui

di cui

1,3 g

5,5 g

1469kj

Fibre

Sale

Proteine

Grassi

Saturi

Grassi

350 kcal

1,4 g

8,0 g

1,6 g

13,1 g

49,3 g

Carboidrati

Zuc

cheri

di cui

di cui

Wholemeal Spelt “Crescia Sfogliata” with Extra-Virgin Olive Oil: a totally vegetarian recipe for those who want or have to avoid animal fats, still maintaining high quality and taste.

SFOGLIATA 100% INTEGRALE E OLIO DI OLIVA EXTRAVERGINE (3,7%)
MADE IN ITALY

Italian whole wheat flour, Italian organic extra-virgin olive oil rich in oleic acid, organic sunflower oil, Cervia whole sea salt.

 

It’s as simple as that… unrefined is good!

High in fibre, which is essential to a healthy digestive system and to keep the body regular; rich in oleic acid, which helps prevent heart disease.

INGREDIENTS: whole wheat flour, water, organic sunflower seed oil, organic extra-virgin olive oil 3.7%, Cervia whole sea salt.

 

Packaged in a protective atmosphere

without added preservatives.

 

To be kept in the fridge (from +4°to +8°C). Once opened, consume within 2-3 days.

 

USAGE TIPS: heat up on a hot griddle or pan for 1-2 minutes turning several times during heating.

Do not microwave

INGREDIENTS: superfine wheat flour, wholemeal spelt flour 20%, water, sunflower seed oil, extra-virgin olive oil 3.7%, Cervia whole sea salt.

 

Packaged in a protective atmosphere

without added preservatives.

 

To be kept in the fridge (from +4°to +8°C). Once opened, consume within 2-3 days.

 

USAGE TIPS: heat up on a hot griddle or pan for 1-2 minutes turning several times during heating.

Do not microwave

Hand made and cooked with organic or Italian selected ingredients.

Available in packages of:

3 cresce (450g)

Disponibili in confezioni da:

3 cresce (450g)

1,5 g

1,0 g

1330kj

Fibre

Sale

Proteine

Grassi

Saturi

Grassi

316 kcal

5,9 g

8,3 g

1,6 g

9,1 g

47,0 g

Carboidrati

Zuc

cheri

di cui

di cui

1,4 g

1,0 g

1319kj

Fibre

Sale

Proteine

Grassi

Saturi

Grassi

315 kcal

2,5 g

8,5 g

1,3 g

8,5 g

50,0 g

Carboidrati

Zuc

cheri

di cui

di cui

You can give La Baciocca in its original box!

 Lara’s artisan kitchen is in Urbino(PU), Via Urbinate, 92/A – 61029 Italy- Marche.

 

Tell:+ 39-0722-4031

 

labacioccasrl@gmail.com

 

Geographic coordinates:

43°44,750' N - 012°39,000' E