Housewives in the Marches, especially those who lived in the country, used to make crescia whenever they made bread -  a real treat for both the children and the grown-ups. A small piece of bread  dough was fattened into a circle and the rim was pinched up to create a little border while little hollows were shaped in the middle in order to retain the dressing - extra-virgin olive oil, rosemary, onion and salt. In winter, when pigs were slaughtered,  bits of pork fat and lard were added to the topping, which made the crescia a true delicacy. When the maize was ground, housewives prepared the crescia di granturco using dried figs and raisins, which was then cooked on the hearth under the ashes. 

Crescia con i grasselli ( ciccioli)
The pork fat is called ciccioli or grasselli in dialect and is derived from the fatty interior of the pig. The fat is chopped into tiny pieces that are then made to melt in a frying pan. The resulting pieces of solid fat are next drained, sprinkled with salt and pepper and cut into smaller bits. After kneading about  1/2 kg of bread dough, add the pork fat and the lard, salt and pepper and orange peel cut into small pieces. Knead thoroughly, roll it on an oiled baking tray, sprinkle with salt, allow to rise, then cook in hot oven till brownish.