Tigelle (Crescentine Modenesi) — Griddled Modena Flatbreads

About Tigelle o crescentine modenesi

The modern Modenese bread commonly called tigella is more precisely a crescentina, while the historic tigella was the earthenware disk used to bake it. The name has become inseparable from the food, and today the small round breads are a defining part of Modena’s table.

VisitModena’s local recipe uses flour, olive oil, milk and yeast, followed by a two-to-three-hour rise. This version keeps that practical structure and adds only enough warm water to make a soft, extensible dough that can be rolled without cracking.

The discs should be about 5 mm thick before cooking. A dedicated tigelliera gives the characteristic even pressure and patterned browning, but a heavy cast-iron griddle or skillet works if the breads are turned and gently pressed so the centres cook before the surfaces scorch.

Tigelle are best served straight from the griddle. They are split while warm and filled at the table with prosciutto, mortadella, Parmigiano Reggiano or the traditional Modenese lardo-garlic-rosemary spread.

Bigoli absorb sauce during the final toss. Reserved cooking water is added gradually, not all at once, until the onion and olive oil form a glossy coating around every strand. The pan should finish almost dry beneath the pasta, without a separate oily puddle.