Take some flour, add some water, a pinch
of salt and little bicarbonate, don't make leaven the prepared but abandon it
above a plate of red hot stone (also the plate is all right, but it's not the
same thing.), and you will get the famous Crescia, a pizza bread
traditionally used in Gubbio and outskirts as substitute of the bread,
tasted today as good thing in itself, but excellent also stuffed. It can be
filled as like, with country grass and sausage, pecorino, ham, or eat it istead
the bread, as a pleasant diversionary.
In Gubbio the whole beauty of the Middle Ages
The city of Gubbio
is a precious
casket inside which medieval gems of incomparable beauty are guarded. It's a
place rich in history, culture, art and millennial tra...
Brief history of the city of Gubbio: from Tavole Egubine to the fourty Martyrs
The archaeological testimonies reveal the
presence of the man in Gubbio
outskirts since the epoch of the middle
Palaeolithic, but the first real form town was engra...
Tavole Eugubine, the memory of Gubbio
This exceptional finding was recovered in
1444, very probably in the Roman Theatre
of Gubbio. Today is guarded in
the Civic Museum
. These are seven bronze ta...
The Run of the Ceri of Gubbio, a total social event
It doesn't probably exist at the world
other event able to involve a whole population in so global way, to
characterize the identity and the affiliation of a social group....
The white truffle of Gubbio, the gastronomic excellence
There are many typical products that
characterize the territories of Gubbio, but among all, it deserves the gold
palm of the gastronomic excellence the valuable white t
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