- Crescentina, crescenta or tigella is the name of a thin, 4-inch round shaped bread which originated from the Apennines in the Modena area
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tigella facts
- Crescentina been awarded PAT label (acronym for Traditional Agribusiness Product) therefore the product has been included in the List of typical regional food – ingredients or processed products by Italian Ministry of Agriculture
- Tigelle are traditionally enjoyed filled in with the typical cunza, a spread made from pork lard and flavoured with garlic and rosemary, but cunza can be replaced with a choice of cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads
- The term tigella derives from a latin word which means cover
- Indeed tigella was originally the name of the terracotta disc in which the bread, called crescenta or crescentina, was cooked in by putting discs and the mixture of ingredients wrapped in chestnut leaves one upon the other in a pile in the fireplace not too near the flames
- Afterwards the name tigella starts to be used for the bread itself, but is a mistake
- Nowadays crescenti are cooked in restaurants using electric griddles covered with suitable refractory material while at home a special aluminium shaped pan called tigelliera (plural: tigelliere) or ""cottole"" are mainly used over the gas cooker
- Crescentina as been usually experienced as traditional food at home or enjoyed in Apennines traditional restaurants, but in the last decade some fast food and fast casual retailers have introduced Crescenti as part of daily urban experience
- Crescentina is a typical local recipe which counts a lot of similiraties with other bread or quasi bread products derived from the rural tradition of the nearby areas
- The best known among Crescenta-like items are piadina, borlengo, gnocco fritto and panigaccio; they all are made from flour, water, salt, yeast or bicarbonate, but in the last recipes they are added some grease like pork lard, cream or olive oil, Ingredients not present during the past in the Apennines
- The main differences among these products are, on one hand, the texture of the starch-based batter they are prepared from and, on the other hand, the size
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