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Le crescentine vengono prodotte con il metodo tradizionale dell’Appennino Modenese, tradizionalmente consumate tagliandole a metà e farcite con un battuto di lardo, aglio e rosmarino , con l’aggiunta di Parmigiano Reggiano.
Possono anche essere gustate con salumi, formaggi freschi e cacciagione: negli ultimi anni si è diffusa inoltre l’abitudine di utilizzare come farcitura marmellate e creme di nocciola.
Per un perfetto utilizzo è consigliabile riscaldare il forno a 180°C circa, oppure il tostapane. Le crescentine saranno pronte in 2-3 minuti.
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