Italy ยท Emilia-Romagna
Tigella
Also known as Crescentina
A small round Modenese bread traditionally baked between two heated terracotta discs (tigelle), split and filled with lardo and rosemary while warm.
Method
Terracotta Disc Griddle
Hydration
58%
water to flour
Glycemic index
69
Medium GI
Energy
310 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 3
- chewiness
- 5
- aroma
- 6
- moistness
- 6
Scale 0โ10
Nutrition
per 100 g| Energy | 310 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 46 g |
| of which sugars | 1 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sodium | 440 mg |
Typical values; recipes vary.
Texture
- Small round puck
- Soft dense crumb
Typical ingredients
- Wheat Flour
- Milk
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.