description Tigella Overview
Tigella, also known as crescentina modenese, is a small, round, leavened flatbread originating from the Emilia-Romagna region of Italy. Traditionally, the dough was cooked between heated terra-cotta or stone discs called tigelle, though modern cast-iron pans are often used today. It features a soft interior and a slightly scored exterior. Tigelle are typically sliced open and stuffed with savory fillings like cured meats, cheese, or pesto modenese.
insights Ranking position
Tigella ranks #67 of 142 in the Flatbread ranking, behind Roomali Roti, ahead of Beghrir.
help Tigella FAQ
Why is this Modenese bread called both tigella and crescentina?
Crescentina is the traditional name for the small leavened bread, while tigella originally referred to the patterned discs used to cook it. In everyday use, especially outside Modena, tigella became a common name for the bread itself.
What is the traditional filling for tigelle?
A classic filling is cunza, a mixture based on pork lard, garlic, and rosemary. Tigelle are also split and filled with cured meats, cheeses, or sweet spreads.
How were tigelle cooked before modern stovetop pans?
The dough rounds were stacked between heated terra-cotta discs called tigelle, often separated with leaves. Modern cooks generally use a hinged metal tigelliera that produces several round breads at once.
How is tigella different from piadina?
Tigella is small, round, and leavened, with enough thickness to split for fillings. Piadina, another Emilia-Romagna bread, is a larger, thin flatbread traditionally folded around its filling.
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