If we say crescentine perhaps not everyone knows what we are talking about, but if we say tigelle then it is immediately clear that we are in the Emilian area. And if we talk about tigelle we cannot but also talk about tigelliera aluminum 49cm.
This recipe, typical of the Modena area, is as simple as it is appreciated and sought after. In fact, tigelle are small buns, best when warm, that are served with local cured meats, so special in this area, but also with flavored butter, or as a simple snack on the tables while you wait for your order. Don't just serve them with the classic pairings, however, but indulge yourself: mushrooms in oil, spreadable cheeses, and vegetables can be a winning idea.
So if your passion is to go to restaurants in search of the typical, in the Modena area you will find tigelle in any trattoria and with them the special 49cm aluminum tigelliera to make them properly.
But why limit yourself to enjoying this very special bread only in your area? Perhaps because only in your area can you savor its authentic taste? It may be, but take my advice. Get the original recipe from a Modenese chef and then replicate the dough at home, baking the small loaves in this 4-compartment tool that will ensure the same result you loved so much at the restaurant.
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