Cherseinta sotto le braci, Crescentina

Cherseinta sotto le braci, also known as crescentina, is a traditional bread from the Emilia-Romagna region of Italy. It can be found in various towns and communes in the region, including Bologna, Modena, and Reggio Emilia. This delicious bread can be found in local bakeries, markets, and specialty food shops throughout the region.

One popular recipe for cherseinta sotto le braci involves mixing flour, water, yeast, and salt to create a dough, which is then rolled out and cooked on a hot griddle until it puffs up and becomes crispy. It is often served with cured meats, cheeses, and pickled vegetables for a delicious and satisfying meal.

Cherseinta sotto le braci has been recognized with the PAT (Traditional Agri-Food Product) designation, which signifies its traditional production methods and ties to the local culture. The bread must meet certain specifications to receive this designation, including being made with specific types of flour and cooked on a specific type of griddle.

Sources:
– “Crescentina: la ricetta originale” – www.giallozafferano.it
– “Crescentina Modenese” – www.italianfoodexcellence.com