Tigelle for all tastes: sauces, cold and cooked meats.

Tigelle are thin focaccia typical of Modenese cuisine, cooked between two plates. Their dough traditionally consists of flour, lard, water, and yeast. Thanks to the latter, the tigelle puff up and rise, which is why they are also called crescentine.

Tigelle: the origins

The Emilia Romagna is the birthplace of this specialty. Tigelle are a cornerstone of street food culture in Italy. The name "tigella" comes from a Latin verb, "tegere," which means "to cover." This derives from the use of terracotta disks between which the dough is placed to facilitate cooking. Additionally, the dough was placed between two chestnut leaves, which imparted their imprint on it.

Tigelle, symbols of the Modenese Apennine cuisine, have always been the most common food among poor families in the region. Today, however, they are a symbolic dish of Emiliana tradition, known throughout Italy and appreciated abroad.

Tigelle for all occasions

Tigelle are a very versatile dish that finds a perfect place on any gourmet's table. Whether you want to eat them for an at-home aperitif served to your guests, for a delicious dinner, as a packed lunch for work, or for a day trip.

The tigella fits perfectly in every situation. For instance, during mountain picnics, it's ideal for its portability and lightness. Furthermore, thanks to its ease of digestion, it can be optimal so you don't feel weighed down after reaching the top.

Tigelle are also perfect for a family or friendly dinner; thanks to their versatility, you'll never tire of eating them. The most varied fillings will ensure that one tigella leads to another!
The tigella is an excellent ally for aperitifs and brunch, when you want to eat something tasty but not too heavy. In fact, depending on how you intend to fill it, it can turn out light and delightful.
The tigella doesn't only suit home contexts; it's also very convenient to eat during a work lunch break or at university when the clock is ticking fast, and your stomach is calling.

Tigelle for all tastes

The versatility of tigelle allows for experimentation, letting you unleash your creativity by filling them with both savory and sweet condiments!
Thanks to their thickness and softness, they are ideal for being filled with various cold cuts, sausages, sauces, or even pâtés.

However, be careful! You could get lost among the infinite variety of spreads, sauces, and pâtés available. But don't worry, we have a selection of the most suitable fillings; the result is guaranteed.

If you're a lover of olives, don't miss out on the green and black olive spreads to spread on your tigella, accompanied by a cold cut of your choice. But even pesto performs well in this context. In fact, tigelle filled with pistachio pesto, red radicchio pesto from Verona with walnuts, or truffle pesto are tasty alternatives, while if you are more of a traditionalist, we recommend Genoese pesto BIO.
There's something for every palate, so you can range from an enticing red pesto BIO with dried tomatoes to truffle sauce and a butter-based cream with white truffle for the more refined tastes.

Salumi are the classic accompaniments for your tigelle. There’s something for everyone’s taste, from capocollo to spicy capocollo, from traditional aged coppa to a wine-aged coppa, which is quite unique.
Tigelle may be small, but they can hide a big heart if filled with rolled pancetta, IGP Colonnata lard, or a lard cream with scallion, which, spread on the tigella, makes it creamy and flavorful.

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

If your tastes are strong and bold, we recommend selecting a spicy salami, Calabrian spicy pork cheek, or even a spicy soppressata. Or you could decide to fill your tigella with a spiced speck with aromatic herbs, balanced in saltiness and smokiness, making your tigelle even more flavorful!

But if strong flavors are not for you, or if your diet forces you to make some sacrifices, try making tigelle without lard and filling them with a lighter, yet still tasty filling! Smoked cooked ham, Alpine prosciutto or Soave, but also Parma DOP ham and lactose-free black Parma ham aged a minimum of 24 months are incredible and pair very well with your tigelle.

Don’t forget the final moment of your dinner or lunch when the desire for something sugary arrives. And since the tigelle are already ready, why not use them to serve as desser? In fact, tigelle are not only perfect for savory meals, but they also make excellent sweet foods when accompanied by delightful and exquisite spreads!

Special pistachio spreads will make your tigelle even more extravagant. Not to mention the deliciousness of hazelnut cream, almond cream, and coffee cream that you will find in the section "spreads."

Take a look at our selection of sweet creams. We are sure you won’t regret it, but be careful because deliciousness 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 variety of fillings offered on the Pasta e Mandolino website!