Crescentina, or tigella, is a type of bread characteristic of the Modenese Apennines. Today it is proposed as part of the traditional menu (as a main course or as a single dish) by many trattorias in the Bolognese, Modena, Reggio and Mantuan areas; or as street food in folkloristic events and local festivals.
Cooked crescentine are traditionally eaten by cutting them in half and stuffing them with a pesto made up of minced pork lard, garlic and rosemary and Parmigiano Reggiano, or with stewed rabbit, hare alla cacciatora or wild boar. Today, in addition to the traditional versions, crescentine are offered with various and imaginative fillings: salami, cheeses, vegetables and other salty or sweet sauces.
Tasty products, made with balanced combinations and natural ingredients. CLEAN LABEL without preservatives, which respects the flavors of the constantly evolving Italian culinary tradition, even in the simplest recipes.
Soft wheat flour type “0”, water, lard, salt, yeast, wheat malt.