Piadina snack with chia and flax seeds. Fried sticks of crunchy piadina
Il Panaro
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Il Panaro
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- Since 2008
An authentic flavour, the same as over 500 years ago.
Hand rolled with wisdom and patience. Made from water, flour, salt, lard, pepper and eggs. Even today we prepare each Crescia Sfogliata following the ancient recipe of Urbino, the place where the tradition was born in the mid-1400s.
This is why we can say: our Crescia Sfogliata of Urbino that you taste today is the same one they tasted in the Renaissance.
"Once upon a time at the Renaissance court of Urbino, Duke Federico da Montefeltro created an atmosphere of ferment and artistic, cultural and gastronomic flowering.
It is here that crescia sfogliata was born, a tradition that continues today.
Flour, eggs, salt, pepper and lard are the ingredients of crescia sfogliata. Pepper and eggs were nutritious and precious foods that only the nobles could afford, in fact crescia was reserved for the Ducal court. The crescia that Giovanni Pascoli used to taste is the same that we can taste today. Patiently prepared by hand, and left to rest for a whole night, it was then rolled out with a rolling pin and cooked on the Panaro. Today we continue the tradition by proposing the same ancient flavour, which smacks of history: that of the crescia sfogliata from Urbino."
Hand rolled with wisdom and patience. Made from water, flour, salt, lard, pepper and eggs. Even today we prepare each Crescia Sfogliata following the ancient recipe of Urbino, the place where the tradition was born in the mid-1400s.
This is why we can say: our Crescia Sfogliata of Urbino that you taste today is the same one they tasted in the Renaissance.
"Once upon a time at the Renaissance court of Urbino, Duke Federico da Montefeltro created an atmosphere of ferment and artistic, cultural and gastronomic flowering.
It is here that crescia sfogliata was born, a tradition that continues today.
Flour, eggs, salt, pepper and lard are the ingredients of crescia sfogliata. Pepper and eggs were nutritious and precious foods that only the nobles could afford, in fact crescia was reserved for the Ducal court. The crescia that Giovanni Pascoli used to taste is the same that we can taste today. Patiently prepared by hand, and left to rest for a whole night, it was then rolled out with a rolling pin and cooked on the Panaro. Today we continue the tradition by proposing the same ancient flavour, which smacks of history: that of the crescia sfogliata from Urbino."
Piadina snack with chia and flax seeds. Fried sticks of crunchy piadina
Il Panaro
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Assorted pack of Crescia and Piadina - the flat bread of the Italian tradition
Il Panaro
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Crescia Sfogliata di Urbino - egg flat bread for aperitifs, quick meals, to be filled and rolled up. 3 pieces per pack
Il Panaro
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PANARINA DI URBINO (CRESCIA MEDIUM) Egg flat bread, to be filled, for aperitifs and snacks. 5 pieces per pack
Il Panaro
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MARCHE CROSTOLO - soft flat bread to be filled, for aperitifs and quick meals. 3 pieces per pack
Il Panaro
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ANTICA PIADINA A SPICCHI - Flat bread for aperitifs, quick meals and snacks. 8 pieces per pack.
Il Panaro
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ANTICA PIADINA - Flat bread for aperitifs, quick meals, to be rolled up and filled. 3 pieces per pack
Il Panaro
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WHOLEMEAL PIADINA WITH extra virgin olive oil Flat bread for quick meals, appetizers to roll up and fill. 3 pieces per pack
Il Panaro
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PIADINA MIGNON - flat bread for snacks and aperitifs. 10 pieces per pack
Il Panaro
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PIADINA WITH EXTRA VIRGIN OLIVE OIL - flat bread to roll up and fill, for aperitifs and quick meals. 3 pieces per pack
Il Panaro
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PIADINA SFOGLIATA MEDIUM - flat bread for aperitifs, snacks, to be filled. 4 pieces per pack
Il Panaro
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PIADINA SFOGLIATA - thin sheet of bread to be filled for aperitifs, quick meals. 3 pieces per pack
Il Panaro
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The Ideal - Flat bread with egg and pepper, to be rolled - CRESCIA SFOGLIATA FROM ORGANIC URBINO. 3 pieces per pack
Il Panaro
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