Gaumen Freunde

Craving street food from Modena and Bologna? Tigelle - a specialty from Emilia. What are tigelles: Tigelle (also known as crescentine) are a typical specialty from the Italian regions of Modena and Bologna. These are small pieces of bread dough, similar to a foccacia, with yeast dough that are crispy on the outside and very soft on the inside. You can often find the tigelle as street food, served warm, cut in the middle and filled with prosciutto and/or cheese. Tigelliera with 7 places Diameter of the tigella 90 x 15 mm Size:  300 mm x 560 mm x 30 mm Material: Aluminum with iron (for induction) Variations: with wooden handle, with locking ring (does not have to be pressed together when baking!) Suitable for gas stoves, electric stoves, ceramic hobs and induction! Thanks to the outer rings on the tigelliera, the tigella are cooked particularly evenly and thoroughly. This prevents the tigella from being cooked on the outside and still raw on the inside. Inside there is a floral pattern that is imprinted on the dough pieces. By the weight of 3,1 kg. the tigelliera is not too heavy. And you can easily turn them around. Preparation: Just before using for the first time, grease the inside of the 7 molds and dry with absorbent kitchen paper. Drying well prevents oil residue from sticking on and leaving stains on the tigelliera, and hot fat from leaking out when turning! Preparation: Warm the tigelliera on both sides on the stove. Place the dough pieces and continue cooking on the stove over medium heat. Turn after about 2-3 minutes. Remove after approx. 4-5 minutes and proceed in the same way with the next load. It is best to eat the tigelle while it is still warm. To do this, cut it in the middle and fill it as desired. After cooling down, the toaster is ideal for baking. Note: We include a free cookie cutter set with the Tigelliera. Manufacturer's note on induction-suitable tigellieras: There may be too small quantities in the production of the Tigelliera cracks occur. For induction, two different materials have to be combined, as the perforated steel disc must also be applied. With magnetic stainless steel, due to induction, when the two materials fuse, part of the tigelliera is slightly curved outwards and then smoothed again. Because of this process and the different expansion of the metals, small cracks can occur in the tigelliera. However, the cracks have no influence on the function of the Tigelliera. They therefore do not represent a defect that can be claimed by the manufacturer.