Urbino’s crown jewel is the ‘crescia sfogliata’, a kind of flaky flatbread that’s stronger in flavor and texture than Romagna’s piadina. The difference lies in the use of egg and pepper in the wheat flour, salt and lard dough, and in how it’s made, with a kind of flaky crust that’s brushed with lard and then rolled together. Panaro Food produces them artisanally, according to local tradition. They also make a smaller version (the panarina) as well as a tastier version of the classic piadina.

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