Homemade Tigelle (Crescentine) Authentic Recipe

Tigelle, pronounced as tee-JEL-leh (or Crescentine) are soft focaccias typical of the Modena tradition prepared with flour, lard, water, milk and yeast. They are usually accompanied with cold cuts, cheeses or vegetables, but they can also be enjoyed plain, as a substitute for bread, or in a sweet version.

What Are Tigelle? Are They The Same as Crescentine?

Tigelle are a traditional Italian dish, originating from the region of Emilia-Romagna, specifically from Modena. These small, round flatbreads are made with a simple dough of flour, yeast, and water. Traditionally, they are cooked in a specific type of cast-iron pan called a "tigelliera," which allows the breads to bake to perfection, forming a crispy exterior while keeping the inside soft and airy. Tigelle are often served warm and sliced open to be filled with a variety of local cheeses, cold cuts, or even pesto.

The history of tigelle dates back to the Roman times, where they were originally made on heated stones or in the ashes of a fire. Their evolution over the centuries has led to the modern recipe enjoyed today. While they are commonly served in Emilia-Romagna, they have become a popular dish throughout Italy and even abroad.

Regarding whether tigelle are the same as crescentine, the two dishes are similar, but they are not exactly the same. Crescentine, also known as "frico" in some areas, are also a type of flatbread from Emilia-Romagna. They are typically fried, giving them a different texture and taste compared to the more common baking method used for tigelle. While both are often served with similar fillings, such as cured meats or cheese, their preparation methods and final textures differ. Tigelle are generally considered a baked item with a denser, chewier consistency, whereas crescentine is lighter and crispier due to frying.

Pro Tips for The Best Tigelle

• The dough should be soft but not too sticky. If it’s too wet, add a little more flour. If it’s too dry, add small amounts of water to bring it together. You want it to be smooth and pliable, not sticky or crumbly.
• Allow the dough to rest for at least 30 minutes after kneading. This helps the gluten to relax, which results in a softer, fluffier texture when cooked.
• Roll the dough into a uniform thickness (around 1/2 inch thick). This ensures that the tigelle cook evenly. If some are thicker than others, they might not cook uniformly.
• Make sure the cooking surface is preheated but not too hot. If it’s too high, the outside will cook too quickly and the inside will remain doughy. You want a medium heat to allow the bread to cook through properly.
• After placing the dough on the pan, flip it only once. Frequent flipping can cause the tigelle to dry out. Let them cook until they’re golden brown on each side, then remove them from the heat.
• Tigelle are best served warm, but let them cool slightly after cooking so they don’t burn your fingers when you slice them open for fillings.

Can I Substitute Shortening?

Of course! If you prefer, you can prepare the tigelle without lard by replacing it with extra virgin olive oil, seed oil or butter.

How Do You Cook Tigelle?

If possible, use a traditional cast-iron tigelliera (a pan with round indentations). This ensures an even distribution of heat and helps achieve the perfect texture. If you don’t have a tigelliera, you can use a regular skillet or griddle, though the result may be slightly different.

To cook tigelle, roll out the dough into small discs about 1/2 inch thick. Heat a cast-iron tigelliera or skillet over medium heat. Place the dough discs on the pan and cook for about 3-5 minutes on each side until golden brown. Let them cool slightly before slicing and filling with cheese, meats, or pesto.

How Do You Eat Tigelle?

Tigelle are typically sliced open and filled with a variety of ingredients like cured meats, cheeses, or pesto. They're often enjoyed warm and served as a savory snack or meal.

Filling Ideas for Tigelle

Tigelle are perfect to pair with both savory and sweet dishes.

In the savory version, they are ideal to serve as an appetizer or at a brunch, and can be stuffed with cold cuts (prosciutto, coppa, mortadella, salami), soft cheeses (stracchino, gorgonzola, crescenza, squacquerone), grilled vegetables or  Modena pesto, a typical local condiment made with pork lard, rosemary and garlic.

Tigelle are also excellent as a dessert: for a delicious snack, try them with hazelnut spread or jam.

Can I Make Them Ahead of Time?

Yes, you can make tigelle ahead of time! After cooking, let them cool completely, then store them in an airtight container. When ready to serve, you can reheat them in a skillet or oven to bring back their warmth and softness.

Do They Freeze Well?

Yes, tigelle freeze well! After cooking, allow them to cool completely. Then, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When ready to eat, thaw them at room temperature or reheat them in a skillet or oven for the best texture.

How to Store Any Leftovers

To store leftover tigelle, let them cool completely before wrapping them in plastic wrap or aluminum foil. Place them in an airtight container or a resealable plastic bag to keep them fresh. Store in the refrigerator for up to 2-3 days.

How to Make Tigelle (Crescentine)

To prepare the tigelle, dissolve the fresh brewer's yeast in the milk, then pour it into the bowl where you have placed the flour. Also add the sugar and sparkling water and start kneading first with a wooden spoon and then with your hands.

When the flour has absorbed all the liquids, add the lard, salt and knead well.

Work on the work surface until you obtain a smooth and soft dough.

Transfer it back into the bowl, cover with cling film and let it rise for 1 hour.

Once the dough has risen, divide it into approximately 20 pieces.

Work each piece to shape it into a ball, then place them on a floured baking tray, cover with a tea towel and let rise for another 30 minutes.

After the indicated time, flatten each ball with your hands, cover again with the cloth and let it rise for the last 30 minutes.

At this point heat a pan, grease it lightly with a drizzle of seed oil and arrange the tigelle.

For a result similar to that of the tigelliera, cover them with a sheet of baking paper and place a weight on top (a baking tray and a couple of jars will be enough): this way they will not swell during cooking.

Cook for a few minutes on each side over a low heat, turning them halfway through cooking.

As soon as they are ready, lift them and close them inside a tea towel to keep them nice and warm.

Serve the tigelle immediately, cutting them in half and filling them as you like. Enjoy!