Introduction: What Are Tigelle Modenesi?

Tigelle Modenesi are a traditional Italian flatbread from the Apennine mountains of Modena, in Emilia-Romagna.
They are a classic example of Italian street food rooted in rural tradition — simple dough, slow cooking, and rich, honest flavors.

Originally cooked between heated stone or terracotta discs, tigelle are still made today using a tigelle press, which gives them their characteristic texture. They are never fried, never baked in an oven, and always served hot with traditional condiments.

Ingredients for Traditional Tigelle Modenesi

(Makes about 20 tigelle)

• 500 g all-purpose flour (type 00)

• 200 ml lukewarm water

• 100 ml whole milk

• 50 g pork lard (strutto), softened

• 12 g fresh yeast (or 4 g dry yeast)

• 10 g fine salt

Note: Olive oil is not used in the traditional recipe.

How to Make Tigelle Modenesi (Step-by-Step)

1. Prepare the Dough

Dissolve the yeast in the lukewarm water and let it rest for 5 minutes.
In a large bowl, combine flour and salt, then add the yeast mixture, milk, and softened lard.

Knead for 10–12 minutes until the dough is smooth, soft, and elastic.

2. Let the Dough Rise

Cover the dough and let it rise at room temperature for 1½–2 hours, or until doubled in size.

3. Shape the Tigelle

Roll out the dough to 5–6 mm thickness and cut discs about 7–8 cm wide.
Cover and let rest for 15–20 minutes.

How to Cook Tigelle Using a Tigelle Press

A tigelle press (piastra) is essential for authentic results.

• Preheat the press well

• Do not grease

• Place the dough discs inside

• Close the press and cook

• 2–3 minutes per side

The tigelle should puff slightly and remain soft inside.

Traditional Tigelle Condiment: Cunza Modenese

Ingredients

• 150 g pork lard

• 2 garlic cloves

• 1 sprig fresh rosemary

• 40 g Parmigiano Reggiano, finely grated

• Salt and black pepper to taste

Preparation

Finely chop garlic and rosemary.
Soften the lard with a fork and mix in all ingredients until creamy.

Serve cold, spread over hot tigelle opened by hand.

What to Serve with Tigelle Modenesi

Traditional accompaniments include:

• Prosciutto crudo

• Coppa

• Pancetta

• Salami

• Squacquerone cheese

• Parmigiano Reggiano

Tips for Authentic Tigelle

• Always serve tigelle hot

• Eat them with your hands

• Keep condiments simple and traditional

• Tigelle are meant to be shared, not eaten alone

  If you’re ready to make authentic Tigelle Modenesi at home, a tigelle press (piastra) is essential for perfect results. You can find a high-quality press in the link bellow.

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