Crescentine (or tigelle) with cunza
- Difficulty: Easy
- Prep time: 45 min
- Cook time: 30 min
- Makes: 22 pieces
- Cost: Low
- Note + the dough rising time (3 h + 20 min.)
PRESENTATION
Golden rounds stacked high on the table, crescentine (often called tigelle) show off soft centers with fluffy insides that families just can’t resist.Typical across the Apennine Mountains of Emilia and especially in Modena, this simple Italian flatbread brings everyone together for lively bites and easy smiles.Whether part of a colorful spread of Modena appetizers or set out for a cozy family night, the good looks and nice texture of crescentine make them a favorite for regular folks who appreciate solid, classic food.Warm baskets of homemade tigelle catch the eye with their rustic charm—you’ll almost always see these at family celebrations in the region (seriously, kids and grown-ups both eat them up).There’s just something friendly and laid-back about tossing crescentine on the table alongside other family favorites, making this essential Emilian bread a clear winner when you’re sharing food and stories with the ones you love.
When busy home cooks want a dish that suits any time—morning, afternoon, or get-together—crescentine fit right in.Versatile doesn’t quite cover it!From traditional picks like serving with Modenese pesto (locals call it ‘Cunza’) to layering with cold cuts, cheese, or a swipe of jam, every family finds their favorite way.Because these moist, slightly chewy rounds handle sweet, savory, or even just a little butter, home bakers always have an easy time matching crescentine to whatever the day brings.Bringing that great feeling of Italian hospitality right to your house, this one bread transforms everyday snacking and special party platters alike into something a little more genuine.Plus, since everyone loves exploring new filling combos, crescentine double as mix-and-match fun for big groups (let the kids pick toppings, parents love this).Although old-school families still swear by the classic crescentine (or tigelle) with "cunza", even modern tables with new favorites can share that unmistakable Emilian spirit.Easy but DELICIOUS, crescentine always give regular folks that simple comfort and warm tradition that keeps Italian bread at the center of happy meals.
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INGREDIENTS
- for 22 crescentine
- Type 00 flour 4 cups (500 g)
- Type 0 flour 2 cups (250 g)
- Whole milk 1 ¼ cup (300 g)
- Water 5.3 oz (150 g)
- Lard 1.75 oz (50 g)
- Extra virgin olive oil 3 ⅓ tbsp (50 g)
- Fine salt 3 ½ tsp (20 g)
- Fresh brewer's yeast 0.4 oz (10 g)
How to prepare Crescentine (or tigelle) with cunza
To prepare the crescentine (or tigelle), place the all-purpose flour 1 and the cake flour in the bowl of a stand mixer 2, then add the fresh yeast 3.
Add the milk 4 and the lard 5, then turn on the stand mixer equipped with a dough hook at low speed 6.
Once the first ingredients are incorporated, slightly increase the speed of the mixer and gradually add the water 7. At this point, also add the salt 8 and continue to pour in the water slowly 9, ensuring it is well incorporated into the dough.
After about 10 minutes, the dough will be uniform, so you can also pour in the oil slowly 10. Let the mixer work for another 5 minutes. If it still seems sticky, stop the machine and let the dough rest covered for 5 minutes. When the dough is smooth and elastic 11, let it rise at room temperature for 3 hours or until it doubles in size, in a bowl covered with plastic wrap 12.
After the rising time, lightly flour both the work surface 13 and the dough 14 and start rolling it out with a rolling pin 15. If it springs back a lot during rolling, wait a few minutes to allow the dough to relax.
Once you achieve a thickness of about 1/5 inch 16, cut out circles using a 3.5-inch diameter cutter 17. Place the tigelle on a tray and let them rest for 20 minutes on parchment paper covered with plastic wrap. The dough scraps can be briefly re-kneaded to make more tigelle 18.
You're ready for cooking: heat your tigelliera, place the tigelle in the compartments, and cook for 5 minutes on each side 19. Once they are golden and have the typical floral design 20, transfer them to a tray lined with a towel 21 and cover them with it: this way they will remain soft inside and crispy outside.
To prepare the cunza, cut the lard with a knife 22 trying to achieve a homogeneous consistency 23. Finely chop the rosemary needles as well 24
Finally, do the same with the garlic 25. Mix the ingredients 26 and continue chopping with the flat side of the knife without rushing, it will take about ten minutes to obtain a smooth and silky cunza 27.
With a bread knife, cut a hot tigella in half 28, fill with cunza as desired 29, and serve while still hot. The tigelle are excellent on their own, but the crescentine with cunza will be a hit 30!