•Emilia-Romagna: Pasta Lunga, Pasta Ripiena, Tigelle, Crescentine and other regional dishes•
• All freshly made on site, every day since 2022 •
Emilia-Romagna tradition, shaped by hand
• Regional Italian Cuisine •
Tigelle have been part of our table since the very beginning. At Rustichella Pasta Bar they have been on the menu since our opening in 2022, and we are proud to have introduced this regional Emilia-Romagna tradition to our clientele, sharing a small piece of the Modenese hills here in Brisbane.
Mar 17
Fun fact: although many people refer to them simply as “tigelle,” their historical name is crescentine. In the Modena area the two terms are often used interchangeably, but purists still enjoy debating which one is the correct name.
Mar 17
Over generations they became more than sustenance. Tigelle turned into a symbol of gathering, appearing at village festivals, family lunches and evenings spent around the table with friends.
Mar 17
Another classic way to enjoy tigelle is with cured meats. Slices of prosciutto, mortadella, coppa or salame are tucked inside the warm bread, often accompanied by soft cheeses or preserved vegetables.
Mar 17
One of the most traditional fillings is pesto modenese, sometimes called Modena pork pesto. This preparation combines finely chopped pork fat with garlic and rosemary, creating a fragrant paste that melts into the warm bread and releases its aromas as soon as the tigella is opened.
Mar 17
In the Modenese tradition, tigelle are never served alone. They arrive at the table warm and stacked in baskets, inviting everyone to open them and build their own combinations.
Mar 17
The result is a bread that is lightly crisp on the outside while remaining soft and warm inside, ideal for opening and filling with savoury ingredients.
Mar 17
Over time, the name of the cooking tool passed to the bread itself. While the original terracotta tiles are rarely used today, modern cast-iron presses reproduce the same gentle pressure and heat that give tigelle their characteristic texture.
Mar 17
Chestnut leaves were often inserted between the layers to prevent the dough from sticking. The pressure and heat would cook the breads evenly, and the leaves left behind the decorative pattern that today still marks the surface of each tigella.
Mar 17
Historically, the word tigella did not refer to the bread itself but to the small terracotta discs used centuries ago to cook the dough over an open fire. These hot discs were stacked in layers with the dough placed between them.
Mar 17
The dough is simple and rustic, made from flour, water, yeast and a small touch of fat. Rolled out and cut into small discs, the breads are traditionally cooked in a special press known as a tigelliera, which gently toasts them while imprinting the distinctive pattern on their surface.
Mar 17
Tigelle are small round breads from the Apennine hills between Modena and Bologna, one of the most recognisable expressions of Emilia-Romagna’s mountain cuisine. Humble in appearance yet full of character, these warm breads have long been a centrepiece of convivial tables across the region.
Mar 17
