Crescentine Tigelle appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Crescentine (tigelle) · Bologna
Crescentine, also known as tigelle, are small round griddled flatbreads from the Apennine foothills south of Bologna, split hot and stuffed with cunza (lard-and-rosemary paste), mortadella or squacquerone cheese.
Crescentine take their name from the terracotta tigella discs, traditionally heated in the fire and used to cook the dough between two layers. The hill villages of the Modenese and Bolognese Apennines (Zocca, Vergato, Castel d'Aiano) have made them for at least 600 years; the recipe is a simple lard-flour-milk dough cooked in cast-iron pans now. The classic filling is cunza, a paste of pounded lard, garlic, rosemary and Parmigiano, plus a slice of mortadella or prosciutto. Trattoria Anna Maria, Sfoglia Rina and the agriturismi south of Bologna serve them by the basket; the bread arrives hot, the salumi board cold.
Where to eat in Bologna:
- Trattoria Anna Maria
- Sfoglia Rina
- All'Osteria Bottega
- Trattoria Meloncello
- Osteria Broccaindosso