Tigelle Bread (Italian Crescentine Recipe)

Name: Tigelle Bread (Italian Crescentine Recipe)
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Ingredients: 1 kg – 8 cups plain flour; 10 g – 2 tsp dry yeast; 80 g – 5 ½ tbsp lard; 15 g – 3 tsp salt; 1 tsp sugar; lukewarm water (– enough to form a smooth, pliable dough)

June 19, 2013 Last updated on February 19, 2026 By Manu 20 Comments

Jump to Recipe Print Recipe

Tigelle Bread, also known as Italian Crescentine, is a traditional flatbread from Emilia-Romagna, cooked on the stovetop and filled with cold meats and cheeses.

Tigelle Bread served with salami, prosciutto and cheese on a wooden board.

I want to take you to Emilia-Romagna, a true culinary heaven. This is the region where balsamic vinegar, mortadella, prosciutto di Parma and Parmigiano Reggiano are produced, to name only a few of the wonderful foods for which it is known.

Crescentine, also known as tigelle, are a traditional Italian flatbread made in the mountains around Modena. They are usually filled with local cold meats and cheeses. In the past, they were often filled with a paste made from lardo, garlic, and rosemary, known as cunza.

Tigelle Bread served with salami, prosciutto and aged cheese on a wooden board.

I have shared a similar recipe before, gnocco fritto, but this version is not fried. Traditionally, the dough was cooked between terracotta discs called tigelle, heated over the fireplace, and often stamped with decorative patterns.

These moulds later evolved into cast-iron and aluminum presses used on the stovetop. You can buy these specific pans, or you can cook them in a lightly greased non-stick pan, as I do.

If you enjoy English muffins, you will appreciate tigelle. They are soft inside with a lightly golden surface, perfect for slicing and filling.

This traditional Italian flatbread is easy to make and perfect as an appetiser, lunch, or light dinner. Buon appetito!

Why This Bread Is Worth Making

Stays soft for a couple of days if stored properly, so it doesn’t feel like a same-day-only bread.
Bread splits cleanly without tearing, so you don’t end up with a ripped top and fillings falling everywhere.
Crumb stays soft but not doughy, even when cooked in a simple pan instead of special moulds.

Key Ingredients for Italian Crescentine

Plain Flour

Plain flour gives the dough its shape and keeps the crumb soft but sturdy once cooked. Look for flour with moderate protein, around 10–11%, so the bread stays tender without turning chewy. Strong bread flour can be used, but the texture will be slightly firmer.

Dry Yeast

Yeast gives tigelle their light interior and lift. Check the expiry date before using. When mixed with lukewarm water, it should become slightly frothy within a few minutes, showing it is active.

Lard

Lard gives traditional flavour and keeps the crumb tender as it cooks. Choose fresh, neutral-tasting lard for the cleanest result.

Find the complete list with measurements in the recipe card below.

How to Make Tigelle Bread

Step 1: Put the sugar and yeast in half a glass of lukewarm water. Mix well and set aside to activate.

Step 2: Put all the remaining ingredients into the bowl of an electric mixer fitted with a hook attachment.

Step 3: Once the yeast has activated, add it to the bowl. Add enough lukewarm water to obtain a smooth, pliable dough. Knead until smooth and elastic.

Step 4: When the dough is ready, shape it into a ball and place it in a warm spot to rise for at least 1 hour.

Yeast dissolving in lukewarm water and dough forming in mixing bowl.

Step 5: Roll the dough into a 0.5 cm – ¼ inch thick sheet and cut out 8 cm – 3 inch discs. Let them rise for another hour in a warm place.

Step 6: Cook them in a non-stick pan sprayed with oil or lightly greased with butter for 3 to 4 minutes per side. After turning them over, cover with a lid to ensure even cooking.

Dough rolled and cut into rounds, resting before being cooked in a non-stick pan.

Step 7: Serve hot, sliced in half and filled with Italian cold meats and cheeses such as prosciutto, salami, mortadella, pancetta, lardo, Taleggio, and Gorgonzola.

Warm flatbread sliced open and topped with thin prosciutto.

Frequently Asked Questions

Can I make the dough by hand instead of using a mixer?

Yes. Mix the ingredients in a large bowl and knead on a clean surface for about 10 to 12 minutes until smooth and elastic.

Can I cook tigelle on a griddle instead of a pan?

Yes. You can cook them on a hot griddle instead of a non-stick pan. Lightly grease the surface and cook over medium heat for 3 to 4 minutes per side, adjusting the heat as needed so the centre cooks through without the outside browning too quickly.

How can I achieve a slight puff while cooking tigelle?

Make sure the dough is rolled to about 0.5 cm – ¼ inch and allow the second rise to complete fully before cooking. Proper proofing and moderate heat help create a lighter interior and gentle lift.

What fillings work best with tigelle?

Tigelle also works well with thinly sliced cooked ham or lightly grilled Italian sausages cut into small pieces. Pair richer meats with milder cheeses to keep the balance of texture and flavour.

Extra Help from the Kitchen

Weigh the Ingredients – Measuring flour by weight rather than cups keeps the dough consistent from batch to batch. Even small differences in flour quantity can change how soft or firm the tigelle turn out.

Let the Dough Rest Before Rolling – After the first rise, allow the dough to rest for 5 minutes before rolling. This relaxes the gluten and makes it easier to roll evenly without shrinking back.

Test One First – Cook a single tigella before doing the whole batch. This helps you adjust the heat if needed and check that the thickness gives the texture you want.

Seal the Edges When Cutting – Press the cutter down firmly without twisting. Twisting can seal the edges and limit how evenly the tigelle puffs while cooking.

Keep Cooked Tigelle Covered – As they come off the pan, stack them and cover loosely with a clean tea towel. This keeps the crumb soft while you finish cooking the rest.

Variations and Twists

Add Modenese Pesto Montanaro – Spread a spoonful of traditional pesto montanaro made with pork fat, garlic, and rosemary inside warm tigelle before serving. The heat softens the spread and allows it to melt slightly into the crumb.

Serve with Pickles and Vegetables – Offer lightly pickled vegetables or grilled zucchini and peppers alongside filled tigelle. The acidity and char contrast well with richer meats and cheeses.

Make Sweet Tigelle – Once cooked and slightly cooled, fill with a thin layer of hazelnut spread or fruit jam. The soft interior holds sweet fillings surprisingly well.

Use a Cast-Iron Press Pattern – If you own a cast-iron skillet or aluminum tigelle press, cook the dough discs inside it to create the traditional stamped pattern and slightly firmer edges.

Mix in Olive Oil and Herbs – Replace part of the lard with extra virgin olive oil and add finely chopped rosemary to the dough for a lighter profile while keeping the crumb soft.

Storage and Shelf Life

Store Italian Crescentine at room temperature in an airtight container for up to 2 days, keeping them in a cool, dry place away from direct heat. For longer storage, place them in the refrigerator in an airtight container for up to 4 days, although the crumb may firm up more quickly.

For longer storage, freeze fully cooled tigelle in freezer-safe bags or airtight containers for up to 2 months. If stacking, place baking paper between layers to prevent sticking.

Thaw at room temperature inside the sealed container to avoid drying out. Reheat in a dry cast iron skillet over medium heat for a few minutes per side, or warm in the oven at 180°C – 350°F for 5-7 minutes until heated through.

More Traditional Italian Favourites

4 from 2 votes