Our concept

In the Emilian peasant tradition, Tigella was a heated terracotta disc in the hearth, on which a chestnut leaf was placed, and then a mixture of water, flour, and yeast called Crescentina was cooked.

An ancient family recipe, a daily artisanal process, a handcrafted dough cooked on the spot on refractory stone:

We make Crescentina like this.

What is Crescentina:

It is a disc of leavened dough, cooked on a hot stone. Perfect to be filled like a sandwich, with cold cuts, cheeses, and sauces!

What is Gnocco Fritto:

It is a thin form of leavened dough, fried in hot oil or lard. Enjoy it on its own, or with cold cuts, cheeses, and sauces!