Crescentine (Tigelle)
Tigelle flatbread is a traditional speciality from Emilia-Romagna, known for its simple dough and its role in convivial, shared meals. Traditionally cooked between special terracotta discs, tigelle are often served warm and split open, ready to be filled with cured meats, cheeses, or classic local spreads.
Emilia-Romagna is celebrated for its rich and comforting food culture, where bread, pasta, and hearty dishes take centre stage. Alongside tigelle, you may also enjoy Fried Bread Dumplings, a rustic recipe rooted in the region’s tradition of using leftover bread, or explore one of Italy’s most iconic dishes with Lasagne Bolognese, a layered pasta dish that perfectly represents the depth and richness of local cuisine.
Ingredients
500 g plain (Type 00) flour (plus extra for dusting)
150 ml lukewarm water
150 ml lukewarm milk
25 g extra-virgin olive oil
5 g (about 1 tsp) dried yeast
5 g (about 1 tsp) fine sea salt
Method
Activate yeast: Mix the milk and water, then stir in the dried yeast and leave for a few minutes until it softens.
Mix dry ingredients: In a bowl, combine the flour and salt.
Combine and knead: Add the olive oil to the flour, then pour in the milk–yeast mixture. Mix with a spoon until it starts to come together, then knead on a floured surface for about 5–8 minutes until smooth and elastic.
First rise: Place the dough in an oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape: Roll out the dough to about 0.5 cm (⅕ in) thick. Use an 8 cm round cutter (or a glass) to cut out discs.
Second rise: Place the discs on a lined tray, cover, and let rise again for about 30–60 min.
Cook: Heat a non-stick pan or tigelle press over medium heat. Cook the tigelle 4–5 minutes per side until puffed and golden.
Serve: Slice open while still warm and fill with cured meats, soft cheeses, spreads, or pesto modenese.
Tips and Variations
Crescentine are best enjoyed with local cured meats and soft cheeses.
History of Tigelle
Crescentine were originally prepared in mountain villages using simple dough and stone moulds heated over open fires. The name tigelle comes from the clay discs once used to cook them.
They are typically served split open and filled with cured meats, cheese or pesto modenese.
