'Easter pizza'), in some areas also called crescia di Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and Parmesan.

[6] According to tradition, the pizza di Pasqua was first made in the Middle Ages by the nuns of the Poor Clares monastery of Santa Maria Maddalena at Serra de' Conti, near Ancona.

[2][7] The name crescia (by which it is known throughout the Marche region) refers to the crescita ('growth'), i.e. the dough growth due to the leavening process during baking.

[15] According to religious tradition, the pizza di Pasqua should be prepared on Maundy Thursday or Good Friday to be eaten at Easter, following the period of fasting and abstinence dictated by Lent.

[1] Once ready, it was customary to bring the pizza di Pasqua to the church, so that it would be blessed together with the other foods to be consumed on Easter day.