The Crescia is a traditional bread from the Eugubine tradition, shaped like a disc with a height varying between 1 and 2 cm and a diameter of about 30 cm. The name derives from the traditional cooking method, performed on the "testo," a stone disc approximately 30 cm in diameter, which was heated over a fire and then used to cook the dough spread on it. Today, the traditional "testo" has been replaced first with cement discs and later with cast iron discs, which can be used on a regular gas stove. The Crescia dough is simple, as its basic components are water, flour, salt, and yeast. Tradition, genuineness, and passion are the main elements that make up this product. For Isidoro Angeloni, these three words represented a dream, translated into reality as "La Vera Crescia di Gubbio." The brand was born in 1994. Isidoro and his wife Patrizia believed in a project that aimed to see "Crescia" enter every Italian table. Their dream is to make this beloved product known and appreciated for its goodness, simplicity, and versatility. This dream continues today, also thanks to the help of the new generation.