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

Tigelle Bread (Italian Crescentine 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.

Course: Bread
Cuisine: Italian
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 40
Author: Manuela Zangara

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

Instructions

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

  2. Put all the remaining ingredients into the bowl of an electric mixer fitted with a hook attachment.
  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.
  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.
  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.
  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.
  7. Serve hot, sliced in half and filled with Italian cold meats and cheeses such as prosciutto, salami, mortadella, pancetta, lardo, Taleggio, and Gorgonzola.