The TIGELLE are one of the most beloved symbols of Emilian cuisine, particularly from the province of Modena. These small disks of leavened bread are crispy on the outside and soft on the inside, and they hold all the warmth of traditional farmhouse tables.
Originally baked between terracotta plates called tigelle (from which the name comes), they were stacked on top of each other and cooked directly over the fire.
Today they are prepared on cast-iron tigelle grills or nonstick pans, but the spirit remains the same: simple bread made with a few ingredients that becomes extraordinary when filled.
Tigelle are versatile and lend themselves to countless pairings: from the classic minced lard with garlic and rosemary (cunza), to cured meats, fresh cheeses like squacquerone, to vegetarian fillings or even sweet versions.
Bringing tigelle to the table means rediscovering the joy of being together, sharing genuine tastes and childhood memories. They are perfect for a rustic dinner, a creative aperitif, or an extraordinary savory snack.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 14Pieces
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons
- Energy 145.50 (Kcal)
- Carbohydrates 26.26 (g) of which sugars 1.96 (g)
- Proteins 4.83 (g)
- Fat 2.88 (g) of which saturated 1.22 (g)of which unsaturated 1.55 (g)
- Fibers 1.09 (g)
- Sodium 277.78 (mg)
Indicative values for a portion of 53 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 1/4 cups type 0 flour
- 1 1/4 cups milk (or half milk and half water)
- 3 1/4 tsp fresh (compressed) yeast
- 1 1/4 tsp sugar
- 2 tbsp lard (or 2 tbsp extra-virgin olive oil)
- 1 3/4 tsp salt
You will need for the tigelles
- 1 Bowl
- 1 Griddle
- 1 Plastic wrap
- 1 Cookie cutter 3 1/8 in
- 1 Work surface
- 1 Rolling pin
Tigelle preparation
In a bowl or in the stand mixer, dissolve the yeast in warm milk with the sugar. Add the flour and the lard and mix the ingredients for 10 minutes.
If using a stand mixer, perform this operation with the dough hook.
Finally add the salt and knead until you obtain a smooth and elastic dough. This will take about 10 minutes.
Cover the dough with plastic wrap and let it rise for about 1 1/2 hours, or until doubled, in a turned-off oven with the light on.Once the dough has doubled in volume, roll it out on a lightly floured work surface to about 3/16 in thick. Cut out disks 3 1/8 in in diameter using a cookie cutter or a glass.
Cook the tigelles over low heat on a traditional tigelle iron, a nonstick skillet or a preheated griddle, for about 2–3 minutes per side, until golden.
Once your tigelles are ready, serve them in the classic way with the cunza (minced lard with garlic and rosemary) and Parmigiano, or with cold cuts, squacquerone, pesto, cheese spreads, grilled vegetables.
You can also enjoy them sweet, with honey or hazelnut cream.
Storage
At room temperature
Cooked tigelles can be stored in a food bag or an airtight container for 1–2 days.
To keep them soft, wrap them in a clean cotton cloth once cooled.
In the refrigerator
If filled, it is recommended to store them in the fridge, well wrapped in plastic wrap or in a container, for a maximum of 2 days.
Reheat them in a pan or in the oven before serving to restore the dough’s crispness.
In the freezer
Tigelles freeze very well once cooked. Let them cool completely, then freeze them in a freezer bag, separating them with parchment paper if you want to keep them individual.
They last up to 2 months.
To enjoy them, simply heat them directly from frozen in a pan or oven for a few minutes: they will return crisp as if freshly made.
