Tigelle all’emiliana is a traditional dish from the Emilia-Romagna region of Italy. It is a type of bread that is typically served with various fillings such as cheese, cold cuts, or spreads. This dish can be found in various towns and communes in Emilia-Romagna, including Modena, Bologna, and Reggio Emilia. It is commonly sold in local markets, bakeries, and specialty food shops in these areas.
One popular recipe for tigelle all’emiliana involves mixing flour, yeast, salt, and water to create a dough, which is then rolled out and cooked on a special terracotta dish called a tigelliera. Once cooked, the tigelle are split open and filled with ingredients such as prosciutto, salami, or cheese.
Tigelle all’emiliana has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the Emilia-Romagna region. The specifications for tigelle all’emiliana include using specific types of flour, cooking them on a tigelliera, and serving them with traditional fillings.
Sources:
– www.emiliaromagnaturismo.it
– www.agraria.org