Crescentine, crescente or tigelle (sing: crescentina, crescenta or tigella) are thin, 10cm round breads from the Apennines in the Modena area of Emilia-Romagna, Northern Italy. They are made from 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.
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| - Crescentina modenese (en)
- Crescentina (es)
- Crescentina modenese (fr)
- Crescentina modenese (it)
- ティジェッレ (ja)
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| - La crescentina o crescenta (en plural crescentine o crescenti) es un tipo de pan característico de los Apeninos modenenses, conocido también como tigella. Se trata de un protegido con los nombres de tigella modenses, tigèla modenese, crescentina modenese y cherscènta modenses. Se consume durante las fiestas y festivales, preparándose casi en todos los restaurantes de Módena y Bolonia. (es)
- Le crescentina modenese (aussi crescenta ou tigella, au pluriel : crescentine, crescente, tigelle) est un fin pain rond d'un diamètre de dix centimètres produit dans les Apennins, dans la région de Modène en Émilie-Romagne, dans le nord de l'Italie. (fr)
- ティジェッレ (伊:tigelle; 単数形 tigella) は、イタリア・モデナの伝統的なパンである。本来の名前はクレシェンティーネ（伊: crescentine; 単数形 crescentina）と言う。生地は発酵させずに専用の焼き器で焼く。 (ja)
- La crescenta o crescentina, conosciuta soprattutto al di fuori della zona di produzione come tigella, è un tipo di pane caratteristico dell'Appennino Modenese, prodotto con un impasto a base di farina tipo 0, Farina tipo 00, latte, lievito, olio e sale (con dovute e diffuse varianti). È un prodotto agroalimentare tradizionale elencato con i nomi di crescentina, cherscènta, tigella modenese, tigèla modenese. Oggi è proposto come parte del menù tradizionale (come secondo piatto o come piatto unico) da molte trattorie del modenese, del bolognese, del reggiano e del mantovano; oppure come cibo di strada in manifestazioni folcloristiche e sagre locali. (it)
- Crescentine, crescente or tigelle (sing: crescentina, crescenta or tigella) are thin, 10cm round breads from the Apennines in the Modena area of Emilia-Romagna, Northern Italy. They are made from 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. (en)
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| - Crescentina modenese (en)
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| - Crescentina modenese (en)
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| - A dish of crescentinas (en)
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| - Crescentine, crescente or tigelle (sing: crescentina, crescenta or tigella) are thin, 10cm round breads from the Apennines in the Modena area of Emilia-Romagna, Northern Italy. They are made from 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 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. Crescentine have been identified as a Traditional Agribusiness Product by the Italian Ministry of Agriculture. (en)
- La crescentina o crescenta (en plural crescentine o crescenti) es un tipo de pan característico de los Apeninos modenenses, conocido también como tigella. Se trata de un protegido con los nombres de tigella modenses, tigèla modenese, crescentina modenese y cherscènta modenses. Se consume durante las fiestas y festivales, preparándose casi en todos los restaurantes de Módena y Bolonia. (es)
- Le crescentina modenese (aussi crescenta ou tigella, au pluriel : crescentine, crescente, tigelle) est un fin pain rond d'un diamètre de dix centimètres produit dans les Apennins, dans la région de Modène en Émilie-Romagne, dans le nord de l'Italie. (fr)
- ティジェッレ (伊:tigelle; 単数形 tigella) は、イタリア・モデナの伝統的なパンである。本来の名前はクレシェンティーネ（伊: crescentine; 単数形 crescentina）と言う。生地は発酵させずに専用の焼き器で焼く。 (ja)
- La crescenta o crescentina, conosciuta soprattutto al di fuori della zona di produzione come tigella, è un tipo di pane caratteristico dell'Appennino Modenese, prodotto con un impasto a base di farina tipo 0, Farina tipo 00, latte, lievito, olio e sale (con dovute e diffuse varianti). È un prodotto agroalimentare tradizionale elencato con i nomi di crescentina, cherscènta, tigella modenese, tigèla modenese. Oggi è proposto come parte del menù tradizionale (come secondo piatto o come piatto unico) da molte trattorie del modenese, del bolognese, del reggiano e del mantovano; oppure come cibo di strada in manifestazioni folcloristiche e sagre locali. (it)
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