An ancient medieval hamlet of the Conero Riviera, Offagna is famous for its “crescia”, a kind of flaky flat bread made with flour, lard and olive oil and cooked on the grill. “Crescia” can be stuffed with cold cuts, grilled meat and local “foie de campo”, a mix of herbs picked in the countryside.

The recipe for “Crescia sa le foie” consists of this traditional flat bread stuffed with freshly picked greens which have been boiled and seasoned in a pan with salt, garlic, and rosemary.

Actively involved in preserving its history, culture, and artistic and culinary traditions, Offagna established the “Accademia della Crescia” association in 1992.