ristorazione — Gubbio · Umbria
In the lanes of Gubbio's medieval old town, one flavour cannot be improvised: that of crescia eugubina, an unleavened bread with an ancient history, served here in its most genuine form on Via Cavour.
On Via Cavour, in the medieval heart of Gubbio, the sign of La Cresciamia marks a threshold worth pausing at. Here, Gubbio's tradition is no mere evocation: it is a menu prepared on the spot, with local ingredients chosen for what they can offer, day after day, to those who walk in.
The dining room is intimate and unaffected, the kind of setting one expects from a place that follows no fashions. At the centre of the table come the boards: Umbrian cured meats and cheeses arranged to order, or the grilled meat board, chosen by those after something heartier. Quality never falters even when the place is full.
Gubbio's crescia is cooked on a thick metal disc, heir to the ancient stone panaro on which the Umbri once baked their unleavened bread. Here it is filled in countless variations — with cured meats, stracchino and rocket, buffalo mozzarella and tomato, or vegetarian versions — and can be taken away whole for five euros.
Brustengo closes the meal as Gubbio's rustic cuisine dictates: fried, simple, essential. The page tells the rest of the story.
