Crescentine or Tigelle

Crescentine, also known as tigelle, are a typical product from the Modenese and Bolognese Apennines. They are small discs of baked bread, traditionally cooked between two terracotta discs called “tigelle”, from which they take their name. Nowadays, it is common to also cook them in special electrical devices or pans.

Ingredients

• 500 g of type 00 flour
• 200 ml of lukewarm water
• 25 g of fresh yeast
• 1 teaspoon of sugar
• 1 teaspoon of fine salt
• 50 g of lard (or extra-virgin olive oil for a lighter version)

Preparation

1. Dissolve the fresh yeast in lukewarm water with the sugar to help activate the yeast.
2. Create a well with the flour on a pastry board or in a large bowl, add the lard in small pieces, the salt, and the water with dissolved yeast in the center.
3. Start kneading from the center, gradually incorporating the flour until a smooth, homogenous dough is obtained.
4. Let the dough rise, covered with a cloth in a warm place, for about 2 hours or until it doubles in volume.
5. Take the dough, deflate it slightly with your hands, and divide it into pieces weighing about 50-60 g each.
6. Form balls and then flatten them to obtain discs about 1 cm thick.
7. Cook the crescentine on a hot tigelle plate, turning them halfway through cooking until they are golden and puffed on both sides. Alternatively, use a non-stick pan over medium heat.

Curiosity

Crescentine can be filled in various ways: traditionally, they are eaten with cold cuts such as prosciutto, salami, coppa, and cheeses like pecorino or crescenza. For a typical Modenese pairing, try them with good traditional balsamic vinegar from Modena. Tigelle are also excellent with jams or chocolate for a sweet version.

Remember that, as with many traditional dishes, every family has their own variant. For example, some add a bit of milk to the dough or use sourdough instead of fresh yeast.