📝 About This Recipe
Hailing from the Apennine Mountains near Modena, Tigelle (also known as Crescentine) are charming, circular breads that boast a crisp exterior and a soft, pillowy heart. Traditionally cooked between terracotta discs over an open fire, these rustic gems are the ultimate vessel for savory Italian fillings. Each bite offers a nostalgic journey through the Italian countryside, combining the simplicity of flour and water with the rich, indulgent tradition of 'Cunza' lard spread.
🥗 Ingredients
The Dough
- 500 grams Type 00 Flour (high-quality Italian pastry or bread flour)
- 150 ml Whole Milk (lukewarm, about 35°C)
- 100 ml Sparkling Water (at room temperature)
- 15 grams Fresh Yeast (or 5g of active dry yeast)
- 50 grams Lard (Strutto) (room temperature; can substitute with high-quality extra virgin olive oil)
- 10 grams Fine Sea Salt
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Traditional 'Cunza' Filling
- 150 grams Pork Lard (Pancetta or Lardo di Colonnata) (finely minced into a paste)
- 2 sprigs Fresh Rosemary (needles only, very finely chopped)
- 1 clove Garlic (mashed into a paste)
- 100 grams Parmigiano Reggiano (24-month aged, finely grated)
Suggested Salumi and Cheeses
- 150 grams Prosciutto di Modena (paper-thin slices)
- 100 grams Salame Felino (sliced on the bias)
- 200 grams Squacquerone or Stracchino (soft, creamy cheese)
👨🍳 Instructions
-
1
In a small bowl, crumble the fresh yeast into the lukewarm milk. Add the sugar and stir gently until dissolved. Let it sit for 5-10 minutes until a light foam forms on the surface.
-
2
Sift the flour into a large mixing bowl or the bowl of a stand mixer. Create a well in the center.
-
3
Pour the yeast mixture and the sparkling water into the well. Begin mixing by hand or with the dough hook attachment on low speed.
-
4
Add the softened lard (or olive oil) and the salt. Continue to knead for about 10 minutes until the dough is smooth, elastic, and no longer sticks to the sides of the bowl.
-
5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free place for about 2 hours, or until doubled in size.
-
6
While the dough rises, prepare the 'Cunza'. Finely mince the lard, rosemary, and garlic together until they form a homogenous, spreadable cream. Set aside at room temperature.
-
7
Once the dough has risen, turn it out onto a lightly floured surface. Roll it out with a rolling pin to a uniform thickness of about 5-8mm (roughly 1/4 inch).
-
8
Using a circular pastry cutter (about 8cm or 3 inches in diameter), cut out discs of dough. Re-roll the scraps once to use all the dough.
-
9
Place the discs on a floured tray, cover with a dry cloth, and let them rest for another 20-30 minutes. This second rise ensures a light texture.
-
10
Preheat a 'Tigelliera' (special aluminum press) or a heavy-bottomed non-stick cast iron skillet over medium-low heat. It must be hot but not smoking.
-
11
Place the dough discs in the pan or press. Cook for about 4-5 minutes per side. They should puff up slightly and develop beautiful golden-brown spots.
-
12
As they finish cooking, wrap the hot tigelle in a clean kitchen towel to keep them warm and soft.
-
13
To serve, slice the tigelle horizontally while still steaming hot. Spread a teaspoon of the 'Cunza' lard mixture inside, sprinkle with Parmigiano Reggiano, and close for a moment to let the heat melt the fat. Alternatively, fill with your favorite cold cuts and soft cheeses.
💡 Chef's Tips
Use sparkling water instead of still water; the carbonation helps create a lighter, airier crumb inside the tigelle. Don't rush the heat—cooking them too fast on high heat will burn the outside while leaving the inside raw and doughy. If you don't have a Tigelliera, a cast-iron skillet works perfectly; just ensure you flip them frequently for even browning. If substituting lard for olive oil in the dough, the texture will be slightly less crumbly but still delicious. Leftover tigelle can be frozen and reheated in a toaster or oven to regain their original crispness.
🍽️ Serving Suggestions
Pair with a chilled glass of Lambrusco di Sorbara—its acidity perfectly cuts through the richness of the lard. Serve alongside a platter of Mortadella Bologna and soft Stracchino cheese for a classic Emilian experience. For a sweet twist, try one filled with Nutella or local cherry jam for dessert. Include a side of pickled vegetables (Giardiniera) to provide a crunchy, vinegary contrast to the warm bread. Accompany with a board of aged Pecorino and chestnut honey.