The convivial pan-fried pastry from the Apennines for authentic moments of pleasure
If you are looking for the perfect wine to accompany a meal for a cozy evening with friends, the Tigella from Emilia-Romagna is an excellent choice. The wine and food theme here is defined by the warm crispness of the small flatbreads and the intense flavor of the cunza herb lard. These small, round pastries have a long tradition in the mountains around Modena and are traditionally baked in special irons. The filling of fine lard, fresh rosemary and garlic melts in the hot interior of the tigelle, releasing an archaic aroma that calls for a balancing accompaniment. It is a culinary experience that thrives on the simplicity of high-quality ingredients, where the choice of wine is crucial to break up the fat of the lard on the palate and elegantly emphasize the ethereal herbal notes of rosemary, so that every bite tastes as fresh and invigorating as the first.
Ideal wine accompaniment: Lambrusco di Modena DOC (Emilia-Romagna, Italy)
A sparkling Lambrusco di Modena DOC is the ideal answer to tigelle (small, round pastries filled with herb lard). This wine is the epitome of regional drinking culture and is characterized by its lively perlage and striking acidity, which harmonizes perfectly with the fatty texture of the Cunza lard. On the nose, the wine develops aromas of redcurrants, dark cherries and a fine floral note, which corresponds wonderfully with the spicy depth of rosemary and garlic. As the tigelle forms a very filling base due to the yeast dough and lard, the carbonic acid of this wine is needed to create a cleansing counterbalance on the palate. The fruity freshness ensures that the combination never feels heavy despite the rustic components. It is a regional pairing par excellence, in which the effervescence of the Lambrusco and the warmth of the pastry merge into a majestic whole. The dry finish brings out the nutty nuances of the wheat brilliantly and prepares the mouth perfectly for the next savory treat.
Further wine recommendations for this dish
Lambrusco di Sorbara DOC (Emilia-Romagna, Italy)
A dry Lambrusco di Sorbara offers an extremely refreshing and almost laser-like acidity structure, which is ideal for taming the lard of the filling. This wine impresses with its light color and delicate aromas of wild strawberries and citrus fruits, which form a wonderful contrast to the savory cunza. The high elegance of the Sorbara ensures that the essential oils of rosemary are particularly clear. Due to its slender nature, it acts as an invigorating cleanser on the palate, effortlessly neutralizing the fat structure of the pastry. Anyone looking for a very fresh and delicate accompaniment will be delighted with this combination, as it puts the rustic mountain dish in an almost aristocratic light and ensures a light-hearted drinking flow that invites you to share the tigelle with others.
Pignoletto Colli Bolognesi DOCG (Emilia-Romagna, Italy)
This white wine from the hills of Bologna is an excellent light-colored alternative that impresses with its mineral character and fine tart structure. Pignoletto is characterized by its delicate aromas of white flowers, green apple and a characteristic almond note on the finish, which harmonizes excellently with the cereal spice of the tigelle. As the pastries are often served hot, the cool freshness of this wine fits in wonderfully with the overall impression. The fine spiciness of the wine picks up on the garlic notes of the filling and integrates them harmoniously into the flavor. It is a stylish wine recommendation for lovers of white wines who want to emphasize the savoury components without losing the necessary effervescence that a snack as rich as tigelle with herb lard requires.
Rheinhessen Silvaner QbA (Rheinhessen, Germany)
A dry Silvaner from Rheinhessen brings an earthy and herbaceous component to the pairing, which goes fantastically well with the rosemary in the Cunza filling. The aromas of yellow pear and fresh meadow herbs support the rustic side of the pastry, while the moderate acidity ensures a pleasant mildness. A Silvaner with a good melting texture hugs the soft texture of the melted lard. The fine minerality of the wine also ensures that the saltiness of the Parmesan, which is often added to the tigelle, is perfectly balanced. It is a sophisticated wine pairing for anyone looking for a combination that does not impress with loud fruit, but with aromatic density and a harmonious texture, thus emphasizing the artisanal quality of the dough.
Bardolino Chiaretto DOC (Veneto, Italy)
This light rosé made from the Corvina and Rondinella grape varieties offers a very fruity and charming approach to the dish. Its delicate cherry notes and aromas of red wild berries go perfectly with the hearty filling, while the slender body ensures a pleasant lightness. The salty tang on the finish of the Chiaretto harmonizes particularly well with the spiciness of the lard. As the rosé has a very fine structure, the focus remains on the warm, crispy crust of the tigelle. It is a modern and summery wine recommendation that shows how a wine from neighboring Veneto can enrich Emilian cuisine by providing a fruity freshness that perfectly frames the fat and continuously invigorates the palate.
Franciacorta Brut DOCG (Lombardy, Italy)
A Franciacorta Brut is the luxurious choice for a special occasion where the simple tigelle should be elevated to a new level. Thanks to the classic bottle fermentation, this sparkling wine develops complex aromas of brioche and roasted nuts, which harmonize phenomenally with the toasted aroma of the pan-fried pastry. The fine perlage and taut acidity are extremely elegant on the palate and cut effortlessly through the richness of the herbal lard. The mineral depth of the wine reflects the down-to-earth nature of the dish, while the fine texture provides a noble mouthfeel. It is a choice for connoisseurs who appreciate the interplay between rustic tradition and cool precision, with the sparkling wine masterfully showcasing the savory umami notes of the lard.
The recipe:
Tigelle (crescentine with herb lard filling)
Cooking utensils
- 1 mixing bowl
- 1 Rolling pin
- 1 Round cookie cutter (approx. 8-10 cm)
- 1 Frying pan (ideally cast iron) or tigelliera
- 1 Small shredder for the Cunza
Ingredients
- 250 g Wheat flour Type 405
- 10 g Fresh yeast
- 100 ml lukewarm milk
- 25 ml Sparkling water
- 20 g Pork lard for the dough
- 5 g Salt
- 100 g Pork lard for the Cunza
- 2 Sprigs of fresh rosemary
- 1 Garlic clove
- 50 g grated Parmigiano Reggiano
Preparation
PREPARATION:
- Dissolve the yeast in the lukewarm milk.
- Place the flour and salt in a bowl.
- Add the yeast milk, water and soft lard.
- Knead everything into a smooth, elastic dough.
- Cover the dough and leave to rise in a warm place for approx. 60 minutes.
- The volume should have doubled.
COOKING STEPS:
- Roll out the dough on a floured surface to a thickness of approx. 5 mm.
- Cut out round circles with the cookie cutter.
- Leave the circles to rest for another 15 minutes.
- Heat a frying pan over a medium heat.
- Place the tigelle in the pan in batches.
- Bake for approx. 4 to 5 minutes on each side.
- They should be slightly crispy on the outside and soft on the inside.
DIRECTIONS:
- For the cunza, finely chop or puree the lard with the rosemary needles and garlic.
- Slice the tigelle while still hot.
- Spread a small portion of cunza inside.
- Sprinkle with a little Parmigiano Reggiano.
- Fold the tigelle back together.
- Serve immediately while the lard melts.
SUPPLEMENTS:
- Parma ham and salami
- Pickled vegetables (Sott’olio)
- Creamy soft cheese (Stracchino)
