Ciauscolo con Crescia is a traditional specialty from the Marche region featuring soft, spreadable cured pork sausage served with warm crescia, a rustic flatbread. Commonly enjoyed as an antipasto, it highlights the rich charcuterie traditions of central Italy.
In a large bowl, whisk together the flour, baking powder, and salt.
Stir in the olive oil and warm water until a soft dough forms.
Knead the dough for about 5 minutes until smooth.
Divide the dough into two equal portions and roll each into a round about 1/4 inch thick.
Ciauscolo should be served at room temperature so it spreads easily. Warm cresccia enhances the aroma and texture of the sausage. If authentic Ciauscolo is unavailable, wait until you can source it rather than substituting another salami, as its soft texture is what makes this dish unique.
Heat a cast-iron skillet or griddle over medium heat.
Cook each flatbread for 4 to 5 minutes per side until golden brown with light charred spots.
Wrap the cooked flatbreads in a clean kitchen towel to keep them warm.
Slice the warm crescie into wedges.
Transfer the Ciauscolo to a serving bowl or wooden board.
Serve immediately, allowing guests to spread the sausage onto the warm bread.
