Time: 40 minuti
Difficulty: facile

We're always on the go during the day and often crave a tasty snack...then you can't miss these fantastic tigelle with their unique and delicious flavor!
Characteristics: Tigelle are a type of bread with added filling, a typical dish of Modena cuisine, shaped like a disc and served immediately after baking, while still hot. In the popular tradition of the Modena and Bologna areas, they are eaten as street food at festivals, in trattorias, or at family celebrations, both for lunch and dinner. They are a specialty that is part of the Emilian gastronomic heritage and a convivial finger food.
Historical notes: What we know today as small discs of dough to be filled were once a normal type of bread, then they took their name from the terracotta discs used to bake them. The term "Tigella" (tigèla) probably derives from the Latin "tegere," meaning to cover. These terracotta or refractory stone discs, about 10-12 cm in diameter and 2 cm thick, were used as lids for tigelle when cooking over a fire or in a fireplace, as they could withstand high temperatures and ash. Sometimes, for a more decorative touch, chestnut leaves were added, as an alternative to a traditional wooden mold.
Note: The original tigelle recipe calls for a dough of flour, baking soda, yeast, salt, and water (sparkling or still), but in recent years, variations with or without lard, or with butter or even sugar, have become increasingly popular. A characteristic of tigelle is the filling: traditionally, the crescentine are stuffed with "cunza," a mixture of chopped pork lard, rosemary, and garlic directly into the dough.

Ingredients for about 20 tigelle
500 g Molino Dallagiovanna Special Bread and Pizza Mix
380 ml milk
20 g lard
8 g fine salt
12 g fresh yeast (or 10 g dry yeast)
10 g sugar
For the filling
200 g gluten-free Coppa Piacentina cheese
200 g Brie
1 bunch basil

DIRECTIONS
Dissolve the yeast and sugar in the milk and let it rest for 5 minutes.
Meanwhile, pour the mixture into a bowl, slowly add the milk, and knead vigorously by hand. Add the salt and oil and work the dough with a floured hand inside the bowl, then continue kneading on a floured surface.
Roll out to 1 cm thick. Using a medium/large pastry cutter, or the wide-mouthed opening of an upturned glass, cut the dough into discs and let rest covered in the refrigerator for at least 4 hours.
If any air bubbles have formed, cut them out so the surface of the tigella is even. Cook in a lightly greased pan over medium heat for about 4 minutes per side.

​​​​​Once cooked, serve hot, or if you prefer to fill them, let them cool at room temperature for half an hour, fill with two slices of coppa and a slice of brie, garnish with a basil leaf, and serve.