Tigelle for all tastes: including sauces and cold cuts, raw and cooked sausages

Tigelle are thin scones typical of Modena cuisine that are cooked between two plates. Their dough is traditionally composed of flour, lard, water and yeast.

Thanks to the latter, tigelles swell and grow, for this reason they are also called crescentine.

Tigelle: the origins

Emilia Romagna is the birthplace of this specialty. Tigelle are a pillar of the culinary culture of street food in Italy. The tigella takes its name from a Latin verb, 'tegere' which means 'to cover'. This is motivated by the use of terracotta discs between which the dough is placed to facilitate cooking. In addition, the dough was sandwiched between two chestnut leaves, which imprinted their mold on it.

Tigelle, symbol of the cuisine of the Modena Apennines, have always been the most common food among poor families in the region. Today, however, they are a symbolic dish of the Emilian tradition, known throughout the Italian territory and also appreciated abroad.

Tigelle for all occasions

Tigelle is a very versatile dish that finds a perfect place on any gourmet's table. Whether you want to eat for an aperitif at home to serve your guests, for an appetizing dinner, as a packed lunch for work or for a trip out of town.

The tigella adapts very well to any situation, for example during mountain trips it is ideal for its portability and lightness. In addition to this, also thanks to its ease of digestion, it can be optimal so as not to get heavy after reaching the top.

Tigelle are also perfect for a dinner with family or friends, thanks to their versatility you will never get tired of eating them. The most varied fillings will make one bowl make the other go!
The tigella is an excellent ally for aperitifs and brunches, when you want to eat something delicious but that is not too heavy. In fact, depending on how you intend to fill it, it can be light and delicious.
The tigella does not go well only in home settings, in fact it is very convenient to eat during a work lunch break or at university, when the clock is ticking and your stomach is

calling.

Tigelle for every taste

The versatility of tigelle allows you to experiment, to give vent to your imagination by filling them with savory and sweet condiments!
Thanks to their thickness and softness, they are ideal to fill with the most varied cold cuts, sausages, sauces, but also pates.

Be careful though! You could get lost among the infinite number of spreads, sauces and patés available. But don't worry, we have the selection of the most suitable fillings, the result is guaranteed.

If you are an olive lover, don't miss the green and black olive creams to spread on your bowl for anything in the world, accompanied by a cold cut of your choice. But even the pesto are not joking and they play well in this context. In fact, tigelle stuffed with pistachio pesto, Verona red radicchio pesto and BIO walnuts or pesto with truffle are tasty alternatives, while if you are more traditional, we recommend organic Genovese pesto.
There is something for all sauces, so you can range from an appetizing BIO red pesto with dried tomatoes, to truffle sauce and butter-based cream with white truffle for the most refined palates.

Cold cuts are the perfect accompaniment to your tigelle. There is something for everyone, from capocollo to spicy capocollo, from the traditional seasoned cup to a very special seasoned cup with white wine.
Tigelle are small, as we know, but inside them they can hide a big heart if filled with rolled bacon, Colonnata IGP lard, or cream of lard with cheese, which placed on the bowl makes it creamy and tasty.

Inviting and unmissable in the territory of Emilia Romagna, you can also choose to use Bologna IGP Ovalina mortadella or otherwise replace it with Bologna IGP BIO mortadella, available with or without pistachios.

If your tastes are strong and decisive, we recommend that you select a spicy salami, a spicy Calabrian pork cheek, but also a spicy soup. Or you could decide to fill your bowl with spiced speck with aromatic herbs, with balanced salting and smoking. You will surely make your tigelle even tastier!

But if strong flavors are not right for you, or the diet forces you to give up some, try making tigelle without lard and fill them with a lighter, but no less tasty filling! Smoked cooked ham, Alpine or Soave raw ham, but also Parma DOP raw ham and raw black Parma aged for at least 24 months without lactose, are incredible and go very well with your tigelle.

Don't forget the final moment of your dinner or lunch, when the urge to eat a treat comes. And since the tigelle are already ready, why not use them to serve them as a dessert as well? In fact, tigelle are not only perfect for savory meals, but they are excellent sweet foods when accompanied by delicious and delicious spreads!

The special pistachio spreadable creams will make your tigelle even more exorbitant. Not to mention the goodness of the hazelnut, almond and coffee cream that you will find in the "spreadable creams" section.

Check out our selection of sweet creams. We are sure you won't regret it, but be careful because the water is just around the corner...

Whether you like to get your hands dirty and prepare them at home or buy them ready-made, you will never go wrong by relying on the wide selection of fillings offered on the pasta and mandolin site!