Crescentine (tigelle) with cured meats
Crescentine, also known as tigelle, are small rounds of golden bread baked between hot plates that imprint the surface with their characteristic decorative pattern. The outside is lightly crisp, while the inside stays soft and warm, perfect for holding cured meats, cheeses, and the fragrant Modenese lard-and-garlic spread. Each bite alternates crunch and savoriness, with rustic aromas that recall country kitchens. They are often enjoyed in company, placed at the center of the table as a convivial dish somewhere between an aperitivo and dinner.
Why it matters
Although they originated in the Modena Apennines, crescentine have become a symbol of Emilian conviviality in Bologna as well, where they fill the tables of osterias and informal eateries. They represent the local art of turning simple bread into a shared gastronomic ritual, accompanied by the region’s finest cured meats.
Origin story
Tigelle take their name from the ancient terracotta plates — the “tigelle” themselves — between which the dough was cooked in the household hearths of the Apennines. This rustic bread, already widespread in the Middle Ages, began as a practical way to bake small breads without an oven. Over time it became a staple of Emilian trattorias, served with typical cured meats and traditional condiments.
Typical ingredients
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Questions about Crescentine (tigelle) with cured meats
What is Crescentine (tigelle) with cured meats?
Crescentine, also known as tigelle, are small rounds of golden bread baked between hot plates that imprint the surface with their characteristic decorative pattern. The outside is lightly crisp, while the inside stays soft and warm, perfect for holding cured meats, cheeses, and the fragrant Modenese lard-and-garlic spread. Each bite alternates crunch and savoriness, with rustic aromas that recall country kitchens. They are often enjoyed in company, placed at the center of the table as a convivial dish somewhere between an aperitivo and dinner.
Where to eat Crescentine (tigelle) with cured meats in Bologna?
Look for traditional trattorias and restaurants in the historic centre of Bologna that value local products and traditional recipes.
What are the ingredients of Crescentine (tigelle) with cured meats?
The main ingredients of Crescentine (tigelle) with cured meats are: farina di grano tenero, strutto, lievito, salumi misti, pesto modenese.
How much does Crescentine (tigelle) with cured meats cost in Bologna?
The price of Crescentine (tigelle) with cured meats in Bologna is typically €8–14.
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