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Nadia's Tigelle
Mini Tigelle Baker
Regular Tigelle Baker
Tigellone Baker

Tigelle

Tigella, crescentina modenese, cherscènta, crescenti nelle tigelle, tigèla, crescenta, carseint in tal tigel 1
(Tigella singular (tee-jell'-lah), Tigelle plural (tee-jell'-leh))

 

Baked Tigelle Italian FlatbreadThe tigella is an ancient Italian flatbread with origins in the Province of Modena, in the Region of Emilia-Romagna (known as the breadbasket of Italy).

Tigella Clay Baking Disc
Wikimedia Creative Commons CC-BY-3.0

Originally, this bread was baked between disc shaped fireclay tiles, and the word "tigella" is a derivative of the Latin "tegula" meaning "tile". These durable decorative tiles were about 5" in diameter and 1" thick.

A small flattened ball of dough was placed between tiles, which were then stacked over an open fire. The discs would impart the high, even heat required for baking, and their weight would keep the breads thin and imprint them with the bas relief floral pattern.

The most common historical pattern was that of a six point star, and stylized versions like the "fiore della vita" (flower of life). This pattern is replicated on the plates of the Enrico Pruni "Due Torri" Tigelle Irons.

Made in Bologna, the capital of Emilia-Romagna, our Due Torri tigelle irons are designed to be used on a gas stove.


Tigelle are traditionally filled with ham, prosciutto or cheese, and eaten warm.

They are quite easy to make using simple ingredients, as you'll see below.


Nadia's Tigelle

Recipe for Tigelle

Makes about 30

Nadia1000 grams (2 lbs 3 oz) Unbleached All-Purpose Flour
1 teaspoon salt
3 tablespoons Olive Oil
2 cups of warmed Milk ( plus an additional 3 to 6 tablespoons as needed)
17 grams of Active Dry Yeast

1. Dissolve the yeast in 2 cups of warm milk. The milk should be warm to the touch.

2. In a large bowl, add the flour and salt. Add the olive oil and milk with yeast.

Dough Whisk3. Mix the dough by hand or use my favorite dough whisk (#23497 at right). I like to start the initial process in and bowl, then I finish kneading on my pastry board.

4. Add the additional tablespoons of milk as needed, until you get a relatively smooth, workable dough.

5. Turn out the dough onto a lightly floured pastry board to knead for another few minutes.

6. Place in a bowl, cover the dough, and leave to rise for about 1 hour or until double in size.

Dough before rising Dough rising in Fante's Fruit Ripener Bowl Risen dough

7. Turn the dough onto a lightly floured surface, and roll out about a 1/4" to 1/2" thickness. Using a 3" round cookie cutter, make circles, and place on a baking sheet.

Cut dough into 3" circles Cover with lint-free cloth to rise more

8. Then cover the tigelle with a lint free cloth for the final rising. Flour sack towels are ideal for this.

9. Allow to rise for 15 minutes.

10. Using a pastry brush, lightly coat the inside of the tigelle maker.

11. Preheat the tigelle iron for 10 minutes on medium heat.

Tigelle Iron on a Gas Stove Top 

12. Place the dough circles into the cavities and cook for several minutes on each side, rotating the iron and checking occasionally until cooked.



www.youtube.com/watch?v=RZfD9yoLGEw

Tigelle in the Iron

Top


Due Torri Mini Tigelle Stovetop Baker

Makes 7 tigelle at a time, 0.58" / 1.6cm thick, 2.75" / 7cm diameter.
Heavy gauge aluminum hinged forms.
Plated steel handles with heat resistant plastic handholds.
9" wide.
20" long overall.
For use on the stove top.
Item #614868




Due Torri 4-Tigelle Stovetop Baker

Makes four 3/4 inch (2 cm) thick, 3.7 inch (9.5 cm) diameter tigelle.
Heavy gauge aluminum hinged forms.
Plated steel handles with heat resistant plastic handholds.
8.25" (21 cm) wide exterior, 1.4" (3.5 cm) thick exterior.
20" (51 cm) long overall.
10.5" (27 cm) long handles.
Weighs 4.3 Lbs.
For use on the stove top.
Item #613462

Due Torri 4-Tigelle Stovetop Baker

Plates of Due Torri 4-Tigelle Stovetop Baker

Detail of Due Torri 4-Tigelle Stovetop Baker


Due Torri Tigellone Stovetop Baker

Makes a 3/4" / 2cm thick, 9.25" / 23.5cm diameter tigella.
Heavy gauge aluminum hinged forms.
Plated steel handles with heat resistant plastic handholds.
9.75 in (25 cm) outside diameter, 1.4 in (3.5 cm) thick exterior.
20.8 in (53 cm) long overall.
10.5 in (27 cm) long handles.
Weighs 5.3 Lbs.
For use on the stove top.
Item #613464

Due Torri Tigellone Stovetop Baker

Plate of Due Torri Tigellone Stovetop Baker

Detail of Plate on Due Torri Tigellone Stovetop Baker

Due Torri Tigellone Stovetop Baker with Tigella


Due Torri Logo on Tigelle Iron Finished and Filled Tigelle with Baker

Tigelle Filled with Tomato and MozzarellaTigelle taste best right after they're baked and still warm, sliced in half, and with your favorite filling.

They can also be reheated in the oven, though I find it easiest to just slice and put them in my toaster.

My choice of filling: Sliced tomatoes, mozzarella drizzled with olive oil, salt and fresh ground pepper with homemade pesto.

Enjoy!
Nadia


Wikipedia Reference
1 (Italian) Crescentina Modenese
(Italian) Discussione: Crescentina Modenese
(Italian) Crescentina (Tigella) Di Modena

Tigelle/Crescentine Italian Videos:
La ricetta delle vere Tigelle modenesi: https://youtu.be/Vp881AIRoWE
La crescentina - Modena: https://youtu.be/INCOOgxF0Eg
Crescentine o Tigelle Modenesi: https://youtu.be/QZLviaiDF30
Le tigelle di nonna Irene: https://youtu.be/XgB2RfNbMdc
Tigelle bolognesi: https://youtu.be/S7mRDQM8t2g