Ancient mountain bread, circular in shape, obtained from a learned dough of flour, water and salt. The Tigella is a simple focaccia with Latin origins typical of the Modena province. The mountain tradition then slipped into the valley and became more and more established thanks to the possibility of preserving the crescentine and heating them at the time of consumption. Crescentine, with their simple flavour and the characteristic fragrance of freshly baked bread, have now become the ideal and delicious accompaniment to rustic dishes based on meats and cheeses. Traditionally it is eaten hot, opened in half and stuffed with pesto, or a mixture of lard, garlic, rosemary and with the addition of grated Parmesan Cheese. It can also be enjoyed with any type of cured meat and soft cheese, moreover it holds its own with cacciatore sauces and, even, as a dessert, jam or chocolate and hazelnut cream. For their simplicity and genuineness, they are considered a nutritious and digestible food.<\/p>\n
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INGREDIENTS: WHEAT flour type “00” (contains GLUTEN), water, MILK, high oleic sunflower oil, lard, brewer’s yeast, salt.<\/p>\n
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NUTRITIONAL VALUES PER 100 G OF THE PRODUCT<\/p>\n
Energy 1313.5 kJ \/ 310.7 Kcal<\/p>\n
Fats 5.6 g<\/p>\n
Of which saturated fats 1.7 g<\/p>\n
Carbohydrates 56.6 g<\/p>\n
Proteins 8.4 g<\/p>\n
Salt 1.3 g<\/p>\n","protected":false},"featured_media":13330,"comment_status":"open","ping_status":"closed","template":"","meta":{"inline_featured_image":false},"product_cat":[263],"product_tag":[],"yoast_head":"\n