''Crescentine'' (: ''crescentina''), ''crescente'' (: ''crescenta'') or ''tigelle'' ( ''tigella'') are thin, round breads from the

Apennine Mountains The Apennines or Apennine Mountains ( ; or Ἀπέννινον ὄρος; or – a singular with plural meaning; )Latin ''Apenninus'' (Greek or ) has the form of an adjective, which would be segmented ''Apenn-inus'', often used with nouns s ...

in the

Modena Modena (, ; ; ; ; ) is a city and ''comune'' (municipality) on the south side of the Po Valley, in the Province of Modena, in the Emilia-Romagna region of northern Italy. It has 184,739 inhabitants as of 2025. A town, and seat of an archbis ...

area of

Emilia-Romagna Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 m ...

Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...

. They are made with flour, water, salt, and yeast, and traditionally eaten filled with ''cunza'', a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads. In the Apennines, ''crescente'' have long been eaten at home or enjoyed in traditional restaurants, but in the last decade some fast food and casual restaurants have added ''crescente'' to their menus. Similar breads such as '' piadina'', '' borlengo'', '' gnocco fritto'', and ''panigaccio'' are made in neighbouring areas. Originally, ''crescente'' were baked between tiles called ''tigelle'', a term derived from a

Latin Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...

word for 'cover'. Later, the name ''tigella'' came to be used for the bread itself. Nowadays, ''crescente'' are baked in restaurants using electric griddles, while at home a special aluminium pan called a ''tigelliera'' or ''cottola'' over a gas cooker is used. Tigelliere

''Crescentine'' is a (PAT).

References

{{Reflist Italian cuisine Italian breads Cuisine of Emilia-Romagna

See also

References