The History of Tigella - Tradition and Authentic Taste

The history of tigelle began in ancient times, in peasant homes, where large families had to be fed with little. Tigelle, disks of pure clay mixed with refractory earth, were cooked under burning ash and used to cook crescentine .

Preparation of Crescentine

• Natural ingredients: Soft wheat flour, water, milk, eggs, brewer's yeast.

• Kneading process: The crescentine were kneaded, left to rise, then transformed into balls and flattened with a rolling pin until they formed round schiacciatine of about 8 cm in diameter.

• Cooking method: The tigelle were heated on the embers of the fireplace, then used to cook the crescentine layered with chestnut leaves.

Family Tradition

• Layered cooking: The crescentine were cooked by alternating tigelle and chestnut leaves, forming a tower near the hearth.

• Convivial consumption: The crescentine were consumed piping hot with the family gathered around the fireplace.

Tasting the Crescentine

• Cold cuts and cheeses: Ideal with cold cuts, fresh cheeses, pesto (minced bacon or lard with garlic and rosemary).

• Sweets: Perfect for breakfast and as a snack with jam or honey.

Modern Production

• Traditional methods: Today we produce crescentine by hand, with the same ingredients as back then.

• Modern cooking: We use refractory earth plates heated with electric resistances to maintain the natural taste.

Storage and Preparation

• Heat the oven: Preheat the oven or griddle to about 170 degrees.

• Warming the crescentine: Place the crescentine in a hot oven and let them heat until they become slightly crispy.

• Serve hot: Always serve hot as you eat them.

• Storage: After opening, store the remaining crescentine in a plastic bag in the refrigerator and consume them within 3-4 days, or freeze them.