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: Aluminium
Variations: with wooden handle, cookie cutter and locking ring (does not need to be pressed together when baking!)

Suitable for gas stoves, electric stoves and ceramic hobs, Unfortunately not suitable for induction (see other version!).

Thanks to the outer rings on the tigelliera, the tigella are cooked particularly evenly and thoroughly. This prevents the tigella from becoming cooked on the outside and still raw on the inside.
Inside there is a floral pattern that is imprinted on the dough pieces.

Due to the weight with less than 2,5 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.

The tigella is best consumed warm. To do this, cut it in the middle and fill it as desired. After cooling down, the toaster is ideal for baking.