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Tigelle bread from Modena, golden brown, stacked on a rustic wooden table.

Tigelle Bread (Crescentine Modenesi)

Soft, golden discs of bread from Modena, tigelle are cooked on a hot press or pan until puffed and tender inside. Traditionally made with flour, milk, and a touch of lard, they’re split and filled with pesto modenese, cheese, or cured meats.
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Prep Time 30 minutes
Cook Time 15 minutes
Rise Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 people
Course: bread, Snack, Street Food
Cuisine: Italian, Italian (Emilia-Romagna)
Calories: 150
Ingredients Method Notes

Ingredients
  

Ingredients (for 15 classic pieces or 30 mini pieces)
  • 500 g Italian 00 flour or mix 70% 00 and 30% type 0 flour
  • 250 ml milk lukewarm
  • 100 ml water lukewarm
  • 8 g instant yeast
  • 8 g salt
  • 40 g lard or olive oil for a lighter version
  • Optional: 1–2 tbsp fresh cream for a softer crumb
  • Olive oil or butter for brushing the pan
For serving (optional):
  • Pesto modenese lard, garlic, rosemary, Parmigiano Reggiano
  • Cured meats Prosciutto di Parma, Mortadella, Coppa
  • Cheeses Provolone, Gorgonzola, Parmigiano Reggiano
  • Jam honey, or Nutella for sweet versions

Method
 

Mix the dough
  1. In a large bowl, combine flour and yeast. Slowly add the lukewarm water and milk while mixing until a soft dough forms. Add the fat (lard, olive oil, or cream), then salt. Knead until smooth and elastic.
Knead and rest
  1. Knead by hand or mixer for 5–10 minutes until the dough is soft and slightly springy. Shape into a ball, cover, and let it rise for about 2 hours or until doubled in size.
Shape and proof again
  1. Gently deflate the dough and divide into small balls — 30 g for mini tigelle or 50 g for regular ones. Rest for 30 minutes covered with a towel. Flatten each ball into a 6–10 cm disc and let rest another 30 minutes.
Cook the tigelle
  1. Choose your method:
  2. Tigelliera (press): Preheat and lightly oil. Cook 3–4 minutes per side until puffed and golden.
  3. Pan or griddle: Medium heat, 3–4 minutes per side. Flip when light brown.
  4. Oven: Bake at 356°F (180°C) for 15–20 minutes, turning halfway for even color.
Serve warm
  1. Split while warm and fill with pesto modenese, meats, cheeses, or sweet spreads. Serve immediately for the best texture.

Notes

  • Lard gives the most authentic flavor, but olive oil is a great vegetarian option.
  • The dough should feel soft but not sticky. Adjust with a spoon of flour or milk if needed.
  • To store: cool completely, freeze in airtight bags. Reheat straight from frozen on a hot pan for 1–2 minutes per side.
  • Never thaw at room temperature—this keeps the crust crisp and the inside soft.
  • Serve warm with local wines like Lambrusco or Pignoletto for a true Emilia-Romagna experience.