The heart of Manitoba is our “tigella” in other words a stuffed bread, born in remote times, that is typical of the Italian region ‘Emilia Romagna’.
Today the tradition has evolved and the baking takes place in heavy aluminium plates that guarantee uniform toasting within the necessary respect for the flavours of the past.
Even today, “tigella” is a typically regional dish, bound to the Emiliano territory and sparsely spread across the rest of the country. Only served hot and in small baskets, that are to be passed by hand around the table from one diner to another, they are cut and stu ed with classic salami and cheese from the very same region that the “tigella” originates from.
It originates from the chestnut forests of the Apennine mountains of Emiliano, which were abundant in clay that, once mixed with refractory earth, water and a special grinded stone, was shaped in a terracotta disc and hardened beneath a mantle of smouldering cinder. The name of the disc was “tigella”.
‘Tigella’, placed under the embers of a domestic fire until it was warm would be used to cook small pastry dishes, that were originally referred to as “Crescentine” and then later “tigelle”, named a er the terracotta disk in which it was made. The baking was very specific, it e ectively occurred in layers.
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