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 and natural ingredients, 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.