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Crescia Photo Essay
This essay showcases in vivid detail the full story of crescia from the kneading of the dough to the serving of the sandwich to the enjoyment of eagerly awaiting customers. For this photo essay I followed the journey of crescia as it made its way around the town of Urbino to the local grocery stores and resturants. I worked with an award- winning photographer Bob Reeder to photograph and edit these shots.
Rolling Crescia Dough
One of the cooks starts preparing the crescia by first rolling it out in the Ristorante pizzeria ragno d’oro Urbino.
Preheating Crescia
The crescia is placed in a small oven to heat it, giving it texture and slight warmth.
Packaging of Crescia
The crescia can then be packaged, as the La Baciocca crescia is seen here in Raffaello Degusteria, a specialty grocery store owned by Valentino Gostoli, where people buy it and use it to make sandwiches.
Lara Amadori Stores the Crescia
Lara Amadori, owner of La Baciocca lab shows us how Crescia can also be stored in small thin packages in glass containers that they keep there in their lab.
Meat Slices
The meat slicer at Camera a Sud cuts the meat into strips to be placed on the crescia.
Creation of Crescia Sandwiches
Here are Stefania Bergami, left, and Maria Guglieomi, working in the Risotrante pizzeria ragno d’oro Urbino putting together the meat slices and cheese to go into the crescia to make a delicious sandwich.
Final Product of Crescia
A typical crescia sandwich is made with vegetables, meat and cheese.
Serving the Crescia
Gigi Andreoli, owner of Camera a Sud, serves the final creation of the crescia to some of his friends.
Enjoying the Crescia
Gigi Andreoli, owner of Camera a Sud serves the final creation of the crescia to some of his friends.
Rolling Crescia Dough
One of the cooks starts preparing the crescia by first rolling it out in the Ristorante pizzeria ragno d’oro Urbino.
Preheating Crescia
The crescia is placed in a small oven to heat it, giving it texture and slight warmth.
Packaging of Crescia
The crescia can then be packaged, as the La Baciocca crescia is seen here in Raffaello Degusteria, a specialty grocery store owned by Valentino Gostoli, where people buy it and use it to make sandwiches.
Lara Amadori Stores the Crescia
Lara Amadori, owner of La Baciocca lab shows us how Crescia can also be stored in small thin packages in glass containers that they keep there in their lab.
Meat Slices
The meat slicer at Camera a Sud cuts the meat into strips to be placed on the crescia.
Creation of Crescia Sandwiches
Here are Stefania Bergami, left, and Maria Guglieomi, working in the Risotrante pizzeria ragno d’oro Urbino putting together the meat slices and cheese to go into the crescia to make a delicious sandwich.
Final Product of Crescia
A typical crescia sandwich is made with vegetables, meat and cheese.
Serving the Crescia
Gigi Andreoli, owner of Camera a Sud, serves the final creation of the crescia to some of his friends.
Enjoying the Crescia
Gigi Andreoli, owner of Camera a Sud serves the final creation of the crescia to some of his friends.
Rolling Crescia Dough
One of the cooks starts preparing the crescia by first rolling it out in the Ristorante pizzeria ragno d’oro Urbino.
Preheating Crescia
The crescia is placed in a small oven to heat it, giving it texture and slight warmth.
Packaging of Crescia
The crescia can then be packaged, as the La Baciocca crescia is seen here in Raffaello Degusteria, a specialty grocery store owned by Valentino Gostoli, where people buy it and use it to make sandwiches.
Lara Amadori Stores the Crescia
Lara Amadori, owner of La Baciocca lab shows us how Crescia can also be stored in small thin packages in glass containers that they keep there in their lab.
Meat Slices
The meat slicer at Camera a Sud cuts the meat into strips to be placed on the crescia.
Creation of Crescia Sandwiches
Here are Stefania Bergami, left, and Maria Guglieomi, working in the Risotrante pizzeria ragno d’oro Urbino putting together the meat slices and cheese to go into the crescia to make a delicious sandwich.
Final Product of Crescia
A typical crescia sandwich is made with vegetables, meat and cheese.
Serving the Crescia
Gigi Andreoli, owner of Camera a Sud, serves the final creation of the crescia to some of his friends.
Enjoying the Crescia
Gigi Andreoli, owner of Camera a Sud serves the final creation of the crescia to some of his friends.
Rolling Crescia Dough
One of the cooks starts preparing the crescia by first rolling it out in the Ristorante pizzeria ragno d’oro Urbino.
Preheating Crescia
The crescia is placed in a small oven to heat it, giving it texture and slight warmth.
Packaging of Crescia
The crescia can then be packaged, as the La Baciocca crescia is seen here in Raffaello Degusteria, a specialty grocery store owned by Valentino Gostoli, where people buy it and use it to make sandwiches.
Lara Amadori Stores the Crescia
Lara Amadori, owner of La Baciocca lab shows us how Crescia can also be stored in small thin packages in glass containers that they keep there in their lab.
Meat Slices
The meat slicer at Camera a Sud cuts the meat into strips to be placed on the crescia.
Creation of Crescia Sandwiches
Here are Stefania Bergami, left, and Maria Guglieomi, working in the Risotrante pizzeria ragno d’oro Urbino putting together the meat slices and cheese to go into the crescia to make a delicious sandwich.
Final Product of Crescia
A typical crescia sandwich is made with vegetables, meat and cheese.
Serving the Crescia
Gigi Andreoli, owner of Camera a Sud, serves the final creation of the crescia to some of his friends.
Enjoying the Crescia
Gigi Andreoli, owner of Camera a Sud serves the final creation of the crescia to some of his friends.
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