Tigelle Calories

Tigelle are usually eaten warm and split open so the filling can be spread inside. In Modena, a classic choice is pesto modenese, alongside cured meats or cheese.

A traditional filling for Tigelle is pesto modenese, commonly made with lard, garlic, rosemary, and grated Parmigiano Reggiano. Cured meats such as salami and prosciutto are also popular, as is cheese.

Tigelle come from the Modena area of Emilia-Romagna, Italy. They are associated with shared meals, where warm breads are brought to the table with a selection of spreads and fillings.

Traditionally, Tigelle are cooked between heated terracotta or stone discs, which give the breads their characteristic round shape. At home, a special tigelliera can be used, though a heavy pan is a practical alternative.

In modern usage, Tigelle and crescentine often refer to the same small breads from the Modena area. Names vary by locality; tigelle also refers historically to the discs used to cook the breads.

Yes, you can make Tigelle without a tigelliera. Cook the dough rounds in a heavy pan over low to medium heat, turning them so they cook through; a tigelliera is mainly useful for their traditional shape.

Tigelle are small, thick rounds that are commonly split and filled, while piadina is a much larger, thinner flatbread. Both belong to Emilia-Romagna’s food traditions, but they are distinct breads.

Let cooked Tigelle cool completely, then keep them in an airtight container in the refrigerator and eat them within a few days. Reheat them in a pan or oven before serving to improve their texture.

Yes, cooked Tigelle freeze well. Cool them completely, separate them with baking paper, and seal them in a freezer-safe bag; thaw before reheating in a pan or oven.