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Crescentine from Modena's Appennino hills 8.4 oz

Crescentine are typical of Modena’s Appennino hills.We make the dough according to the traditional recipe, mixing flour, water, lard and leaven together. Crescentine are normally called “tigelle”. In the past Tigelle were the refractory earthen disks which were used to cook the dough. A dough disk with a chestnut or walnut leaf on each side was placed between the two earthen disks and cooked in the hearth or on the barbecue.Crescentine are good instead of bread and can be eaten unheated. We suggest heating them on a hot plate, in a toaster or in the oven at 220°. They are traditionally cut in two and stuffed with salami, soft cheese or chocolate custard. If you like, you can spread them with garlic, rosemary, bacon fat, and add a sprinkle of grated Parmesan cheese, as they do in Modena.