Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
A savory layered bread of the Montefeltro uplands, richer and more laminated than a plain piadina and commonly served with cured meats or cheese.
Origin place card
The official sheet places the product in the Montefeltro and Alta Valmarecchia upland territory of today's Rimini area.
Verified history
The official page documents it as a territorial bread specialty of the Montefeltro and Alta Valmarecchia area rather than as a single-town preparation.
Ingredients
A simple dough of flour, water, salt and fat, worked into thin layered rounds and baked.
Method
Method/process not fully documented in validated sources.
Ritual / calendar
No specific feast, saint-day, or seasonal ritual has yet been confirmed in the current source layer.
Why travel for it
Crostoli del Montefeltro is a savory layered bread of the Montefeltro uplands, richer and more laminated than a plain piadina and commonly served with cured meats or cheese.. In the present corpus it is documented with origin in Montefeltro / Alta Valmarecchia, province of Rimini, Emilia-Romagna.
Editorial warning
This page is documentary verified from the pass5 layer. The next editorial improvement is to add one classic local recipe, one older documented version where available, and one modern household version with explicit attribution.