Three thousand years of history. That of a simple, frank, made with the passion of the past. The tradition of Crostolo di Urbania has its roots in the peasant wisdom: the first people of the Apennines, who inhabited this territory, gave life to a special bread, crushed and crunchy, enriching the recipe over the centuries.

Initially prepared with water and flour, since the Roman times the crostolo began to include new ingredients, such as eggs and pork lard. The dough ended up acquiring a softer consistency and a more intense flavor, attenuating the aspect of "crust", from which this bread takes its name.

According to legend, by virtue of its extraordinary energy capacity, this food was offered on several occasions as a sacrifice to the goddess Ceres, as a good omen for the harvest. In fact, the crostolo was considered a reserve of flavor and energy, easy to prepare and transport.

Costanzo Felici, great naturalist of Monte Nerone, in the Renaissance recalls the Crostolo di Urbania as a subcineric variety and in our days, respecting the authentic secular tradition, the Crostolo di Urbania is still cooked on the grill. The competition that historically took place among the housewives of the town remained for those who made the best crostolo which was then exchanged as a mutual tasting to renew good neighborly relations between the families. When you make the sheets of white flour and eggs - says Costanzo Felici, in his treatise - ... As soon as the sheets are ready, you will warm well the hearth (...) to cook them. The Crostolo di Urbania, both of flour and polenta, is recognized as one of the authentic flavors of the Durino area and has obtained the recognition of quality under the ministerial mark DE.CO. (Municipal Name).

The grilled cooking gives this bread a "striated" appearance, while the typical "flaky layering" is given by the way in which the dough is worked: first laid out, then rolled up on itself, then again stretched, to create of the characteristic grooves on the circular surface.

Exquisite also in purity, the crostolo of Urbania goes well with local meats and cold cuts, vegetables or cooked sausage, wild grass and local cheeses. To this golden bread, with a sincere taste like the land in which it is born, is dedicated a festival, which takes place every year in September in the heart of Urbania to celebrate the undisputed king of the Durantine tables.