Tigelle (crescentine) of the highest quality, using traditional methods, enriching the old recipe with vegetables, to give a new color and flavor to a typical product, while maintaining its features.
Result: a genuine tigella (crescentina), natural, good as that of the past, but with an added value.
Our tigella (crescentina) expresses the desire for innovation and research, to understand the strength of the material and meet the demands of
discerning consumers and strict judging.
To make this kind of product we need at least three types of flour, selected and specifically produced to obtain lightness and fragrance.
From white flour of high quality, we get a mixture of wheat with an average high percentage of gluten and a good leavening.
The grinding has to be accurate, classified double zero, with many steps of sieving to remove most of the ash present in all the flour.
The double leavening of bread is decisive for the final result.
When you feel you like to have something good, when you want to impress your guests, when building relationships is more than the dinner itself, bring to
the table a tigella (crescentina) prepared with the classic recipe, adding the colors that nature offers and flavored without use of preservatives and
The flavor of the beetroot is markedly sweet. it matches with the bitter vegetables like radicchio, fresh dairy products, enhancing the flavor of medium fat cream cheese (ricotta cheese, light cream cheese, goat light cheese, milkflakes, greek whole yogurt) or, by contrast, the blue-veined cheeses.
To be combined with foods with strong aroma or spiced as saffron. We recommend the combination with cooked cold cuts, smoked cold cuts, smoked
fish, sweet and fresh cheese, sauces with mushrooms and sauces with truffles.
If combined with cooked cold cuts, fresh or sweet cheese we suggest a sparkling white wine or a young white wine.
While if combined with smoked cold cuts, smoked fish, sauces with mushroom or truffle, the recommended wines are still white wines, with intense aromas
and deep fruit scents.
Pumpkin and carrot
For the sweet taste that characterizes both the pumpkin and the carrot, it match happily with cold cuts, smoked cold cuts, sauces with mushrooms, blue
cheese, Parmigiano Reggiano cheese, pecorino cheese, chopped lard with rosemary and garlic (cunza).
For blue cheese, Parmigiano Reggiano cheese, pecorino cheese, cold cuts, cunza (pesto alla modenese) is preferred pairings with young red wines, sparkling, fresh and fruity like lambrusco.
With the sauces with mushrooms and smoked cold cuts you may combine them with still white wine, with intense aromas and deep fruit.
The slightly bitter flavor of black olive is associated very well with cooked cold cuts, cheese, tuna mousse, sweet cream cheese, string cheese, cunza (lard with rosemary and garlic).
It is preferred to combine with still white, with intense fruit scents while pesto alla modenese is preferred pairings with young red wines, sparkling, fresh and fruity like lambrusco.
The delicate taste of spinach is suitable for all kinds of cold cuts and smoked cold cuts, in combination with fresh cheeses. Cooked cold cuts in
combination with blue cheese, seasoned cheeses, cream cheese. Parmesan Cheese with cunza (chopped lard with rosemary and garlic).
As for the wine pairing is recommended for the cold cuts and smoked cold cuts, fresh cheese or minced lard with rosemary and garlic a fresh young red wine or rosé or a light and aromatic white wine.
For cooked cold cuts, blue cheese, cheese cream, Parmesan cheese the preferred combination is with with full-bodied red wines.
The scent of wood that gives off this tigella ai porcini is unequivocally intense, deep, consequently recommended combinations are associated with
less invasive flavors.
We recommend fresh cheese spreads, soft cheeses and slightly seasoned cheese, cold cuts and cooked cold cuts, pates venison, foie gras, cunza (chopped lard with rosemary and garlic).
The ideal combination of wine are Champagne, sparkling wine millesimato or Bollicine of Franciacorta, which can “degrease” thanks to the acidity and
the bubbles. Since the mushrooms are very aromatic, it is recommended to drink a wine that has “disposed of” its tannins because mushrooms generally
do not like the bitter or tannic. Could be ideal pairing them with a structured wine with good acidity, supported by a good alcohol graduation for example a Chardonnay or a good Sauvignon.
Since its delicate taste of bread, it goes well with any type of filling; sweet with chocolate cream like Nutella or fruit marmelade. salt with all kinds of cold cuts and cheeses, sauces, cunza (chopped lard with Rosemary and garlic), which is part of our tradition of Emilia; fill them with your personal fantasy and taste.
Match them with a wine, according to the filling that you have chosen.
The history of Tigella Modenese
The tigella born in ancient times on the hills of Modena, when, in farmhouses, large poor families had survive with little substance.
From deep in chestnut trees groves, people used to take pure clay and mix it with refractory clay and model them in terracotta discs.
They used to decorate them with an incision which resembled a flower with six petals.
These discs were finally cooked and tempered under the embers. The molds that were obtained were called “tigelle.”
The family gathered in front of the fireplace and began cooking the crescentine on tigelle (hard terracotta).
Crescentine is their real name and the recipe was and still passed down from generation to generation with only natural ingredients.
The preparation took place in this way: they warmed discs in the embers of the fire. Between a tigella and the other was placed a chestnut leaf, then
lies a crescentina and another leaf of chestnut. It was repeated until all of the small towers that were placed next to the mouth of the fireplace for cooking.
And so we used to warm up around the fire telling stories and eating crescentine, usually flavored with lard, garlic and rosemary.
After dinner tigelle (terracotta discs) were used to warm beds on cold winter evenings.
Today, the term “crescentina” has become synonymous with “tigella.”