Cook with Vittoria and Giulia the Tigelle, a typical bread usually served with meat and cheese or pesto that comes from Emilia Romagna. The name tigelle refers to ancient clay disks about 15cm large and 1.5 cm thick, built with chestnut ground land. Then they were shaped into a wooden mold with bas-relief engravings, then dried and finally cooked.
In ancient times, farmers of the Appennino mountains had to feed poor and usually large families.
Therefore they used to cook small balls of dough called Crescentine or Tigelle on the clay disks, already heated on the fireplace.
After cooking, The tigelle are cut in half when they’re still very hot and filled with various toppings like old cuts, cheese, jams, or chocolate creams for dessert.
The Ingredients are:
- 500 gr or 1 lb 2 oz of flour
- 120 gr or 4½ oz of milk
- 120 gr or 4½ oz of water
- 30 gr or 1½ oz of butter
- 8 gr or ½ oz of dried yeast
- a pinch of salt
- whatever you like as filling ( ham, cheese, mozzarella, chocolate cream, pesto, etc )