In the historic center of Modena, I meet with Annamaria Resca and Andrea Brighenti of La Chersenta to uncover the secret behind one of Modena’s most iconic breads: tigelle. Also known locally as crescentine, this ancient bread has been passed down through generations, carrying the flavors of the Apennine mountains.
Annamaria shares an interesting fact: the terracotta stones, traditionally used to bake this flatbread, are actually called tigelle, but in almost all of Italy, the bread itself is now known by the same name. “The original name should be crescentina,” she explains, “but it’s common to hear both names used interchangeably.”
An Ancient Mountain Bread
Tigelle, or crescentine, is a simple yet powerful symbol of Modena’s food heritage. Andrea describes the process: “In the past, the raw dough was placed between terracotta tigelle stones and baked near the fireplace. These bricks were stacked in a tower with the dough in between each layer. The heat from the fireplace would bake the bread slowly and evenly.”
Today, the traditional method has evolved. Modern tigelliere, or special baking irons, are often electric but still maintain the stone interiors to preserve the authentic texture and flavor of the bread.
Filling Tigelle: A Culinary Journey
Freshly baked crescentine are typically filled right away, often with local cured meats, cheeses, or pesto Modenese, a rich spread made from lard, garlic, and rosemary. It’s a hearty and satisfying snack, perfect for enjoying on a stroll through Modena’s bustling streets.
Practical Tips
Take Home a Tigelliere: For food lovers who want to recreate tigelle at home, consider purchasing a tigelliere—many local shops in Modena sell them as souvenirs.
Pair with Local Ingredients: Tigelle are best enjoyed filled with prosciutto di Modena, parmigiano reggiano, or pesto Modenese for an authentic taste of the region.
Try Whole Wheat Versions: While white flour is common, many places in Modena also offer whole wheat crescentine, adding a nuttier, heartier flavor to the bread.
Look for Traditional Baking Irons: If you want to experience crescentine made the traditional way, seek out places that still use tigelliere with stone interiors, which give the bread a unique texture and flavor.
