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Wine with the meal: Warm tigelle with cunza alongside a glass of Lambrusco red wine.

Tigelle (crescentine with herb lard filling)

Tigelle, also known as crescentine, are the centerpiece of the convivial table in the hills of Modena. In this recipe, we prepare the small, round flatbreads from a classic yeast dough with milk and lard, which gives them their typical softness. The highlight is the cunza, a filling made from pork lard, fresh rosemary and garlic, which is spread inside the hot flatbreads. Together with a sparkling Lambrusco di Modena or an elegant Silvaner, you will experience a pairing that combines rustic mountain tradition and pure joie de vivre. An ideal finger food for aperitifs or dinner that will delight every guest with its simple preparation and intense flavor.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Snack
Cuisine Italian
Servings 2 Servings
Calories 540 kcal

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)

Nutritional values per portion

Calories: 540kcalCarbohydrates: 48gProtein: 12gFat: 34g
Keyword Crescentine, Cunza, Flatbread, Herb lard, italian, Lambrusco, Modena, Streetfood, Tigelle, Wine with food
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