Artisan Tigelle Bolognesi

Tigelle are a typical product of Bologna and Modena cuisine. They resemble small flatbreads, to be filled with the typical cold meats and cheeses of the area. The ingredients used to make Tigelle are really simple (soft wheat flour, milk, lard, seed oil and a pinch of salt), and they are very typical in the homes of Emilian people on Sunday evenings in the company of friends or relatives. Most families prepare them at home, the same day, but these ones from the Valsamoggia workshop are as homemade, artisan and rustic, in classic Emilian style.

Tigelle are typical when stuffed with local cured meats (prosciutto crudo, salami, mortadella, coppa, etc.), or with fresh cheeses, such as Squacquerone di Romagna PDO. They are also excellent with pesto montanaro (mountain pesto), made from minced bacon with rosemary and garlic and a sprinkling of Parmigiano Reggiano cheese on top. Tigelle can also be eaten sweet, filled with a berry jam, for example, or a hazelnut spread. You won't regret it!

Wheat flour, milk, lard, corn oil, cream of milk, salt, brewer's yeast.