Crescentina is a simple bun typical of the district of Modena. Lots of people called this product tigella, from the name of the instrument used in the ancient time to cook it: earth discs, made ​​from clay to withstand high temperatures, traditionally carved with a six- pointed star to decorate the sides of the crescentina.


  • 500 gr white wheat flour
  • 80 gr lard
  • 200 gr water
  • 1 teaspoon of salt
  • 25 gr yeast

Put the flour into a bowl, make a hole in the center where to pour the mixture of yeast, lard and salty water. Mix the ingredients well; having made ​​a ball, continue to knead on a floured cutting board until dough is smooth and elastic. Place the dough in a floured bowl, cover with a clean cloth and let rise for 1 hour in a warm and free of drafts place. When the dough is ready, spread it with a rolling pin into a thick sheet of about 3 mm from which to obtain circles. Heat the iron to cook tigelle on both sides for 5 minutes, then grease the inside with the lard, place the disks of dough and cook them for 8 minutes, turning them several times on both sides. Crescentina is traditionally eaten hot, open in half and stuffed with “pesto montanaro” or with any type of cold cuts, soft cheese and chasseur sauce. It is also delicious as dessert filled with Nutella or any kind of jam.



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