Tigelle: small, round flatbreads from Emilia-Romagna | Recipe

Have you ever heard about Tigelle? Tigelle, also known as crescentine, are a beloved speciality from the Emilia-Romagna region of Italy (a Foodie Paradise!). These small, round flatbreads are traditionally cooked on a special cast iron mould and enjoyed warm, filled with savoury or sweet toppings. But of course, you can also bake them in a pan or even using a Sandwich Toaster.

Here’s an easy recipe on how to make 8 Tigelle at home using authentic ingredients. Depending on the occasion you want to enjoy Tigelle, may it be for apperitivo or a meal, you should calculate between 2 to 4 Tigelle per person.

Ingredients (for 8 homemade Tigelle)

90 ml milk
3.5 g fresh brewer’s yeast
225 g “0” flour
5 g sugar
50 ml sparkling water
20 g lard
3.5 g salt

**Instructions to make your own Tigelle from Emilia-Ronagna at home**

1. Activate the Yeast

In a small bowl, warm the milk slightly (it should be lukewarm, not hot). Dissolve the fresh yeast and sugar into the milk. Let it rest for a few minutes or until it becomes frothy.

2. Prepare the Dough

In a large mixing bowl, combine the flour and salt. Add the frothy yeast mixture, sparkling water, and lard. Mix until the ingredients come together into a smooth dough.

3. Knead the Dough

Transfer the dough to a floured surface and knead for about 5 minutes, or until it is soft, smooth, and elastic. If the dough feels too sticky, add a small amount of flour, but be careful not to overdo it.

4. Let it Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it doubles in size.

5. Shape the Tigelle

Once the dough has risen, transfer it to your kitchen table again and cut 8 equally S-shaped bits off the dough. Roll them individually into little balls. Let them rise agaisn for 30 minutes at a warm place.

Then, using you have fingers, press the risen dough balls flat(ter). No need to use a tool, fingers are sufficient. Let them rise again for another 30 minutes.

The images below show the third, final rising process of the Tigelle dough balls.

6. Cook the Tigelle

Heat a non-stick pan over medium heat, and add a sprinkle of oil. Cook each tigella for about 2–3 minutes per side until golden brown and puffed. If using a pan, press gently with a spatula to ensure even cooking or place a baking dish above the Tigelle for even distribution of weight.

Tigelle filling suggestions

Tigelle are best enjoyed warm and freshly cooked. Slice them open and fill with:

Savory fillings: Prosciutto, mortadella, soft cheeses like stracchino, or a spread of pesto modenese (a mix of lard, garlic, and rosemary).
Sweet fillings: Nutella, honey, or jam for a sweet treat.