Tigelle with Prosciutto and Crescenza Cheese



Tigelle are traditional small flatbreads from Modena, crafted from a simple dough of lard, water, flour, and yeast. The name "tigelle" comes from the clay or refractory stone tool originally used for cooking them. These delightful flatbreads are allowed to rise and then cooked in a special double metal mold known as a tigelliera, which closes like a book and is placed over a fire. One popular way to enjoy tigelle is by filling them with prosciutto and crescenza cheese, although they are also delicious with other cured meats, vegetables, or the typical Modenese spread known as cunza. Once you try them, you'll be hooked!


Ingredients for 18 tigelle
Type 0 flour 2 cups (250 g)
Type 00 flour 4 ¼ cups (500 g)
Whole milk 1.3 cups (300 g)
Water 0.8 cup (200 g)
Lard 2.1 oz (60 g)
Extra virgin olive oil 3 ½ tbsp (50 g)
Brewer's yeast ½ tsp (3 g) - (or fresh 11 g)
Fine salt 1 tsp
for stuffing
Crescenza cheese 10.6 oz (300 g)
Prosciutto crudo 7.1 oz (200 g)

How to prepare Tigelle with Prosciutto and Crescenza Cheese

To prepare tigelle with prosciutto and crescenza, place the all-purpose flour (type 00) and bread flour (type 0) in the bowl of a stand mixer, then add the milk 1, dried yeast 2, and lard 3.

Start the hook attachment for 1 minute, then add the oil 4 and water 5; continue with the hook, and when the dough begins to pull away from the sides of the bowl, add the salt 6.

Run the hook again for about 6 minutes until the dough is compact. Then place the dough on a wooden pastry board and knead it well with your hands until it becomes smooth and homogeneous 7. At this point, place it in a container covered with plastic wrap and let it rest at room temperature for 2 hours (to start the rising process) in a warm, draft-free place 8; after 2 hours, place the dough in the refrigerator for at least 8 hours. After the rising time is over, remove the dough from the fridge and place it on a lightly floured board 9.

Roll out the dough with a rolling pin to a thickness of about 1/4 inch 10, then use a 3 1/2-inch cutter to cut out discs 11; repeat this step until you have obtained 18 tigelle. Place the tigelle on a tray lined with parchment paper 12, letting them rest for at least 20 minutes.

After 20 minutes, heat the tigelliera over moderate heat for 5 minutes on both sides, and once it's very hot, place the discs you prepared 13. Close the lid and cook for 4-5 minutes per side, then flip the closed tigelliera to check the cooking: if the tigelle are still white, flip again and continue until they are well cooked; remember that the cooking should be gentle, otherwise the tigelle will cook only on the outside and remain raw inside. When they are golden on both sides 14, remove them from the tigelliera; place them while still hot in a container lined with a cloth and cover them: this way, they will continue to cook slightly and remain soft and fragrant longer 15.

At this point, proceed with the filling: use a smooth-bladed knife to cut the tigelle horizontally and open them; spread crescenza cheese on one half of each tigella 16 and place a slice of prosciutto on top 17; close the tigella with prosciutto and crescenza, and serve 18.

How to store

Tigelle with prosciutto and crescenza can be stored in the refrigerator covered with plastic wrap for up to 1 day. If needed, you can heat the tigelle for a few minutes in a pan or in the tigelliera. You can store the tigelle (without filling) in the refrigerator covered with plastic wrap for up to 5 days or freeze them after they have cooled; when needed, put them in a preheated static oven at 300°F for 10-15 minutes (or in a convection oven at 265°F for 8-10 minutes) and then fill them with prosciutto and crescenza.


Do you like cheeses? Then try filling your tigelle with squacquerone or ricotta! And if you want, you can also use cooked ham or salami instead of prosciutto. One last variation? Fill the tigelle with some good grilled vegetables!

For the translation of some texts, artificial intelligence tools may have been used.