Article written by

Jo Fitzsimons is a freelance travel writer who has visited over 60 countries. www.indianajo.com is the place where she shares destination details, travel itineraries, planning and booking tips and trip tales. Her aim: to help you plan your travel adventure on your terms and to your budget.

13 Responses

  1. Is it Worth Getting the Firenze Card? | Indiana Jo
    Is it Worth Getting the Firenze Card? | Indiana Jo at |

    […] A Taste of Urbino: Discovering Passatelli and Crescia […]

  2. Michael
    Michael at | | Reply

    Wow, this is great. Glad to read about Urbino, thanks for sharing that recipe!

  3. Don Augustine
    Don Augustine at | | Reply

    I was hoping to see the Cresia recipe, or did I miss it

    Thank you
    Don

  4. Brian
    Brian at | | Reply

    We were weened on passatelli growing up in CT. We loved eating it raw too. A thanksgiving staple. Most of the family is gone now and I tried to make it like grandma did but it was a mess.. I’ll have to give this a try. A meat grinder was used to make the noodles and works great.

    Thanks

  5. Valentino
    Valentino at | | Reply

    Urbino is just fantastic!
    But you can find a great “crescia”, home made pasta or meat grilled on a huge fireplace to Frontone as well.
    Frontone is a small town on top of a rock hill surrounded by mountains, with a very beautiful fortress.
    When I was going there with my family 30 years ago – I was a kid – inside the restaurant built inside the rock of the hill, there was a natural water spring on a wall. The water was gushing into a cavity used as aquarium for goldfish.
    I am sure the cavity is still there, but I am afraid the water is not gushing anymore constantly.
    Anyways, definitively a place to see!

  6. nancy
    nancy at | | Reply

    OMG! Jo you found la crescia! That is the first thing I head for when I arrive for a visit. My friends in Urbania eat it usually as a secondo with arugula and stracchino (crescenza) cheese but my favorite way is with veggies gratinee (Eggplant, zucchini, onion or tomato) with a slice of local Caciotta D’Urbino cheese – half sheep half cow milk. Great pics of the eggs people don’t believe when I tell them how red they are! Thanks again! I am hoping for a trip in 2014!

  7. Helen
    Helen at | | Reply

    Yummy yummy get in my tummy!

    Looks amazing… cheese…. wine… pasta… I want it all!

Please comment with your real name using good manners.

Leave a Reply