Tigella
🇮🇹 A dish from Italy
Crescentine, crescente or tigelle are thin, 10 centimetres (3.9 in) round breads from the Apennine Mountains in the Modena area of Emilia-Romagna, Italy. They are made with flour, water, salt, and yeast, and traditionally eaten filled with cunza, a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads.
What gives it away
| 🥘Main ingredients | flour, water, salt, yeast, lard, cured meats, cheese |
|---|---|
| 🔥Cooking method | cooked as small round flatbreads |
| 👅Flavour & style | savory, bread-based, filled |
| 🕒When it’s eaten | eaten filled, as snack or meal |
More food from Italy
Frequently asked questions
Where does Tigella come from?
Tigella is a dish that originated in Italy.
What is Tigella?
Crescentine, crescente or tigelle are thin, 10 centimetres (3.9 in) round breads from the Apennine Mountains in the Modena area of Emilia-Romagna, Italy. They are made with flour, water, salt, and yeast, and traditionally eaten filled with cunza, a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads.