Tigelle al Pesto Modenese

Pesto Modenese is a rich, savoury spread that showcases the rustic character of Modena, a historic city in Emilia-Romagna’s famed Food Valley. This traditional recipe blends finely cured pork lard with aromatic garlic, fragrant rosemary, and a generous dusting of 18-month aged Parmigiano Reggiano. Unlike the more widely known Genovese pesto, this Modenese version reflects the hearty, comforting flavours typical of the region.

One tigella, two tigelle. This home made bread is cooked in a hot iron ike a waffle. It is crispy outside and steamy inside. Delicious. Back in the days it used to be cooke on the fireplace with chestnit leaves petween two hot irons, this is why today we find it with this incredible pattern.

To enjoy it as locals do, start by slicing each Tigella bread in half. Tigelle are small, round flatbreads traditional to the Apennine area of Modena, perfect for pairing with this rustic spread. Generously cover the cut side of one half with Pesto Modenese—the creamy lard melts slightly into the warm bread, carrying the bold notes of garlic and rosemary, while the Parmigiano Reggiano adds a nutty, savoury depth.

For extra flavour, sprinkle a little more Parmigiano Reggiano over the spread before closing the sandwich. The result is a comforting balance of crispy, golden bread encasing the rich, aromatic filling—a simple yet deeply satisfying combination.

Tigelle themselves have a long history. Originally, they were cooked between two hot terracotta discs—also called tigelle—placed among the hot ashes of the fireplace. Chestnut leaves were layered between the bread and the discs to prevent sticking and to infuse a subtle, earthy aroma. Today, the floral motif stamped onto the surface of the bread is a tribute to this traditional preparation, adding an authentic touch to this classic from Emilia-Romagna.