Indegno® presents its Crescentine

NEW AND CREATIVE FILLINGS

Featuring Selected Ingredients

Our creativity knows no bounds as we continually explore new variants for our Crescentine fillings. From classic options like meatball sauce, cold cuts, and ragù with squacquerone, to indulgent choices such as the '50 Special' – featuring grilled porchetta, crispy potato croquette, smoked scamorza, and caramelized onions.

And for those with a sweet tooth, we offer a hazelnuts and cocoa spread, ricotta and honey, and even gelato Crescentine in the summer time!

Our Crescentine stand out not only for our recipe, crafted with organic flours and following the well-defined Indegno® Method, but also for our diverse range of fillings, carefully selected to reflect seasonality and local freshness. We've dedicated ourselves to experimenting with various ingredients, contemplating their combinations: the journey has been lengthy and intricate, but we're immensely proud of the outcome!

Unique gastronomic experience

Bolognese Street Food

History recounts the origins of Crescentine (which are similar to fried pizza pockets) during the Middle Ages, a period when Northern Italy was dominated by the Lombards. It was an era marked by abundant pig farming, with its byproducts featuring prominently in various culinary preparations. Lard, in particular, was mixed in the dough which was then fried in the same lard used in its preparation.

Over time, subsequent iterations emerged, yet the essence remained consistent: a beloved product comprising thinly rolled-out dough fried in lard, traditionally served alongside local cold cuts and cheeses. Despite regional variations, it retained its essence, known as Gnocco Fritto in Modena, Torta Fritta in Parma, and Crescentina in Bologna.

A dream come true

Crescentina 2.0: Pioneering the Future!

At Indegno, we've embarked on a journey to reinvent the traditional recipe of Crescentine, giving it a modern twist, a balance between honoring its heritage while pushing boundaries. Introducing our Crescentina 2.0, featuring a completely vegan dough that is light, crispy, and inclusive for all!

Their distinctive flavor is derived from meticulously selected flours, the culmination of continuous trial and error spanning months. Our flour mix stars organic, stone-milled flours, including an ancient Kronos wheat semolina. Employing the Indegno® way, we meticulously fold, fry and fill each Crescentina, ensuring an innovative and exceptional product with an authentic and original taste.

By meticulously following each step from start to finish, we proudly present our rendition as the evolution of the classic Crescentina!

Unique gastronomic experience

Local excellences

There are many charcuterie boards, but how many can boast first-choice products? Like our Artigianquality Mortadella, the only mortadella crafted in the city of Bologna, carefully spiced and seasoned before being gently cooked in the stove.

The Prosciutto crudo we use is an 18-month-aged Parma ham, flavorful and sweet, which pairs perfectly with the DOP squacquerone from Caseificio Comellini: that's why we named the crescentina that combines prosciutto and squacquerone the 'Incontro' - which translates to "The Meeting"!

A dream come true

Always fresh and seasonal vegetables

By choice, we only use fresh and seasonal produce, prepared according to our recipe. Baked, sautéed, blended, or creamy, our vegetables shine in all our pairings and are the real star.

Planted's Vegetable Meat also takes center stage among our ingredients: made with pea flour and spices, it's a sustainable and flavorful alternative to meat, tasty and environmentally conscious.