Tigelle emiliane: origin and history of Modena's classic "crescentine"

What are tigelle?

Also known as crescentine, tigelle are a type of bread with filling (originally considered a particular kind of bread) typical of some areas of Emilia Romagna, in particular the Modena area. The Modenese crescentine or tigelle are part of the Emilian gastronomic heritage and hearty street food, to be eaten immediately after cooking while still hot. Today they are a staple in traditional eateries and always present during local events.

What is tigelle’s origin? Why that name? 

What we know today as small discs of bread to be stuffed with local cured meats and cheeses, were once an original food item of the Modena area. Tigelle take their name from the terracotta discs once used for their cookingThe term "Tigella" (tigèla) probably derives from the Latin verb "tegere," to cover. They were terracotta 10-12 cm large and 2 cm thick discs, made with refractory material (earth, clay, clay, river stone dust) and used as a lid during cooking as they can withstand high temperatures. The discs gave the name to this baked product, although many call it "crescentina". There is, therefore, no difference between tigelle and crescentine.

The terracotta discs used for cooking the tigelle have a hand-engraved symbol on them to mark the baked ones. The most common symbol was the star-flower, better known as the flower of life, a symbol of fertility. This symbol closely linked to the production of tigelle is part of Dispensa Emilia's logo.

This typical Emilian product was the staple food of the Frignano peasant families, who ate them even in the morning before going to work in the fields.  

Tigelle are Dispensa Emilia's iconic gastronomic specialty. Dispensa Emilia has a chain of restaurants throughout Italy.

Tigelle dough and baking: how are they made?

The original recipe for tigelle includes a mixture of flour, bicarbonate, yeast, salt, and water (sparkling or still). In recent years, variants with or without lard, or with butter or sugar, have become very popular. A tasty feature of tigelle is the filling. The "cunza" is the traditional stuffing for tigelle. The "cunza" is minced pork lard, rosemary, and garlic, which is directly added to the dough. Tigelle can now be stuffed with many other fillings based on cheese, vegetables, sauces, cold cuts, and even sweet ones. Dispensa Emilia tigelle menus are available in savory and sweet versions. They are also available in a tasting menu. In Dispensa Emilia's restaurants in your city you can order (even from home). Try our vegetarian tigelle or assorted tigelle with some of the best ingredients of Italian cuisine: PDO Parma Prosciutto, PDO Parmigiano Reggiano, balsamic vinegar of Modena, PGI Bologna Mortadella Bologna. These are only some of the tasty ingredients we use to stuff our tigelle. 

How do you bake tigelle?

Initially, the tigelle were cooked between terracotta discs in hot fireplaces. Today, thanks to the widespread diffusion of the product, their preparation is faster thanks to aluminum molds called "tigelliere." If you want to make them at home, you just need a non-stick pan.

How to stuff tigelle

Craving tigelle yet? Here are some ideas to stuff them traditionally. In addition to garlic and lard, the essential ingredients we have already talked about once cut in halves, tigelle can be stuffed with vegetables, cheeses (preferably soft ones!), meats, and savory sauces. Remember to serve them hot as an appetizer or as a dessert at the end of a meal. At Dispensa Emilia we also have vegetarian tigelle, stuffed with spinach, Genoese pesto, radicchio, walnuts, tomato, and rocket together with fresh cheeses such as gorgonzola, stracchino, and ricotta.