Crescia sfogliata is a flaky, slightly addictive flatbread from the town of Urbino in Le Marche. The recipe dates back to medieval times. The possibilities for the fillings include wild greens, vegetables, salumi, sausage and/or cheese. The fable accompanying the origin of the crescia sfogliata goes like this: the sun fell in love with the beauty of Urbino so he flew so low that he was entangled with one of the towers of Palazzo Ducale. The sun tried to break free, creating sparks in the struggle. This inspired a young baker to make a pastry into a golden disc which would rise and desire to fly high, called a crescia. The key to these breads is to make a nice even layer of lard across the bread, which is not too thin. This layer keeps the bread moist and will help the bread to puff up and create the desirable flaky pastry inside. This recipe is based off a recipe from the Italian Academy for Historical Cooking’s website.