Tigella Emiliana Traditional Italian Flatbread

Tigelle — also called crescentine — are the small round flatbreads of the Modena Apennines, baked flat and split open while still warm.

Made in Modena with a short list of ingredients: type "0" wheat flour, water, lard, salt, yeast and wheat malt. Six tigelle per pack, 250 g in total.

Warm them for a couple of minutes in a pan or in the oven, split them and fill them: mortadella, prosciutto, salame, squacquerone, or the classic pesto modenese of lard, garlic and rosemary. They work at breakfast too, with jam.