Tigella
Thin round breads from Italy’s Apennines near Modena, made with flour, water, salt and yeast. They can be filled with pork-lard cunza flavored with garlic and rosemary, cold cuts, cheese, or sweet spreads.
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About this dish
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. In the Apennines, crescente have long been eaten at home or enjoyed in traditional restaurants, but in the last decade some fast food and casual restaurants have added crescente to their menus. Similar breads such as piadina, borlengo, gnocco fritto, and panigaccio are made in neighbouring areas.