{"id":14756,"date":"2026-10-23T06:30:29","date_gmt":"2026-10-23T06:30:29","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=14756"},"modified":"2026-10-23T12:16:36","modified_gmt":"2026-10-23T12:16:36","slug":"marche-gluten-free-crescia-marchigiana-made-with-polenta","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/marche-gluten-free-crescia-marchigiana-made-with-polenta\/","title":{"rendered":"Marche: Gluten-free Crescia marchigiana made with polenta"},"content":{"rendered":"

For the tenth stop on my Tour of Italy in 20 glute-free recipes<\/strong>, I\u2019m heading to the Marche<\/strong> region with a recipe that perfectly illustrates just how creative cooking can be, even at its simplest. I asked Francesca<\/strong>, a passionate home cook, which traditional dish she would most love to see recreated in a gluten-free version. There were plenty of recipes to choose from, but in the end, the winner was Gluten-free Crescia marchigiana<\/strong>.<\/p>\n

In its most traditional form, Crescia is a type of flatbread made with flour and lard, which is rolled out and folded to achieve its characteristic texture. Deeply rooted in the culinary traditions of the Marche region, it is usually enjoyed filled with cured meats, cheeses or vegetables.<\/p>\n

My version, however, takes a different approach: making this dish even simpler and more contemporary by replacing the traditional preparation with an ingredient that all too often gets forgotten at the back of the fridge: leftover polenta<\/strong>. The result is a surprisingly delicious Crescia that comes together in no time, while also turning leftovers into a brand-new dish and embracing the principles of waste-free cooking.<\/p>\n

I chose to fill mine with seasonal vegetables<\/strong>, a creamy cheese and a few sun-dried tomatoes, but I\u2019ll leave plenty of room for your creativity. Crescia is a simple, delicious base that lends itself to endless variations, whether you fill it with vegetables, cheeses, cured meats or whatever you happen to have on hand.<\/p>\n

Because a good zero-waste recipe should never feel like something made from leftovers. On the contrary, it can be an opportunity to look at the ingredients in our kitchen with fresh eyes and transform them into something surprisingly delicious.<\/p>\n

\"ilaria-bertinelli-crescia-marchigiana\"<\/a><\/p>\n

Gluten-free Crescia marchigiana made with polenta<\/strong><\/span><\/h1>\n

31 g carbohydrates per 100 g of Cresce without stuffing<\/strong><\/span><\/h1>\n

Ingredients for 5 Cresce<\/strong><\/span><\/h2>\n