Tigelle Bread

Tigelle are traditional Italian pocket breads from Emilia-Romagna, particularly the Modena mountains. These small, round flatbreads feature a distinct pattern from the special cast-iron molds they're cooked in.

The dough requires simple ingredients—flour, water, yeast and a touch of lard for authenticity—but needs proper resting time to develop flavor. Cook tigelle on medium heat in their traditional patterned presses or between two heavy skillets until golden with a slightly crisp exterior and tender interior.

Slice tigelle horizontally while warm and fill with classic combinations of cured meats, cheeses, and spreads like Parmigiano-Reggiano, prosciutto, or herb-infused lard (cunza). 

These versatile breads shine as vehicles for both savory and sweet fillings.