Authentic Italian Tigelle: The Ultimate Recipe Guide

Ingredients

  • 500 grams of flour
  • 250 ml of water
  • 15 grams of fresh yeast
  • 10 grams of salt
  • 1 teaspoon of sugar
  • Olive oil for greasing

Steps and instructions

  1. In a small bowl, dissolve the yeast and sugar in a little warm water.
  2. In a large bowl, combine the flour and salt.
  3. Make a well in the centre of the flour mixture and pour in the yeast mixture.
  4. Gradually add the remaining water, stirring with a spoon until a dough forms.
  5. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel and let it rise in a warm place for about 2 hours until it doubles in size.
  7. Divide the dough into small portions and shape each one into a disk of about 1cm thickness.
  8. Heat a tigelliera (or a heavy-bottomed skillet if you don't have one) over medium heat and lightly grease it with olive oil.
  9. Cook each tigella on the tigelliera for about 2-3 minutes on each side until it is golden brown and cooked through.
  10. Remove the tigelle from the tigelliera and keep them warm until all the dough is cooked.
  11. Enjoy your tigelle warm with your favourite fillings.

Tools for making

Recipe variations

  • Whole wheat flour instead of regular flour for a healthier option
  • Adding herbs like rosemary or thyme to the dough for added flavor
  • Replacing water with milk for a softer texture
  • Using different types of cheese as a filling, such as mozzarella, provolone, or gorgonzola
  • Adding cooked vegetables like spinach, mushrooms, or roasted peppers as a filling
  • Including sliced cured meats like prosciutto or salami in the tigelle
  • Making a sweet version by adding sugar and spices to the dough and filling it with Nutella, jam, or fresh fruits
  • Adding chopped olives or sun-dried tomatoes to the dough for a savory twist
  • Experimenting with different shapes and sizes, such as making mini tigelle or folding them into pockets
  • Using a combination of different flours, such as adding cornmeal or rye flour for a unique taste and texture

Recipe overview

Tigelle is a traditional Italian bread from the Emilia-Romagna region in Northern Italy. These small, round breads are cooked on a special iron pan called a tigelliera, but you can also use a heavy-bottomed skillet. The tigelle are usually enjoyed warm with a variety of fillings like cheese, ham, or Nutella. In this recipe, you'll learn how to make your own tigelle at home with simple ingredients: flour, water, yeast, salt, sugar, and olive oil. The process involves making a yeast dough, letting it rise, shaping and cooking the tigelle. Though it takes some time, the result is worth it - freshly baked tigelle that you can fill with your favourite ingredients. Enjoy the process and Buon Appetito!

Common questions

  1. How long does it take for the dough to rise? The dough should be left to rise for about 2 hours in a warm place until it doubles in size.
  2. Can I use instant yeast instead of fresh yeast? Yes, you can substitute 7 grams of instant yeast for the 15 grams of fresh yeast in this recipe.
  3. What should I serve with tigelle? Tigelle are traditionally served with a variety of cured meats, cheeses, and spreads. Some popular options include prosciutto, salami, mortadella, stracchino cheese, and Nutella.
  4. Can I freeze the tigelle? Yes, you can freeze the tigelle. Let them cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply thaw and warm them in a toaster or oven.
  5. Can I make the dough in advance? Yes, you can prepare the dough in advance and refrigerate it overnight. After the initial rise, punch down the dough, cover it with plastic wrap, and refrigerate. When you're ready to cook the tigelle, let the dough come to room temperature, shape it into disks, and proceed with cooking.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and knead the dough.
  • Tigelliera - A special cast iron or non-stick pan with round molds to cook the tigelle.
  • Spatula - A flat utensil used for flipping and removing the tigelle from the tigelliera.
  • Rolling Pin - A tool for rolling out the dough into thin disks.
  • Clean Kitchen Towel - To cover and let the dough rise.
  • Flour - For dusting the working surface and preventing the dough from sticking.
  • Olive Oil - To grease the tigelliera and add flavor to the tigelle.

Origin stories

Found nestled in the culinary tradition of the Emilia-Romagna region of Italy, tigelle is a delightful bread that has found its humble beginnings in the Apennine Mountains. It is told that mountain-dwelling farmers, in the deep of winter, would find themselves saturated with chestnuts. To make the most of their bountiful harvest, they ingeniously pulverized the chestnuts into flour, from which the first tigelle was born. These small, round breads, originally baked between two pieces of clay, were commonly served with cunza (a spread made of lard and rosemary) or simply filled with cold cuts and cheeses. Today, tigelle has made a name for itself, not just as a mere sustenance, but as a cherished gastronomic delight enjoyed in homes and trattorias throughout Italy and beyond.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.