Piadina, tigelle and panigacci, but what do you barbarians know 

In the heart of Italy, between lands rich in history and traditions, hides a culinary treasure that barbarians can not understand: piadinas, tigelle and panigacci. These delicacies are authentic gastronomic works of art, keepers of ancient secrets handed down from generation to generation. 

Among the mouth-watering regional Italian specialties, three culinary delights stand out: piadina, tigelle and panigacci. These ancient gastronomic treasures have deep origins and distinctive differences, making them unique delicacies. 

Trying these typical products means immersing yourself in the Italian culinary culture and discovering the flavors that tell the story of a territory.



Piadina, tigelle and panigacci: characteristics and origins 

Each bite contains a story, a tradition and an authentic experience that develops through the senses. We discover piadina, tigelle and panigacci, small masterpieces of bakery. 


One of the gastronomic symbols of Emilia-Romagna and perhaps the best known among the three. This delicious flat bread is made of flour, water, lard (or alternatively olive oil) and salt and is baked on a hot plate of metal or refractory stone (although, traditionally, it was baked on a terracotta slab called “pan” or “text”). 

The history of piadina dates back to the ancient Romans, who already knew and appreciated this type of bread. However, we must wait until 1371 to trace the oldest written evidence of the piadina recipe in a work of the papal legate Anglico de Grimoard.  

Today, piadina has become a must on Italian and international tables, thanks to its versatility and the possibility of filling it with a myriad of ingredients. You can stuff the piadina with cold cuts, cheeses, fresh vegetables, sauces and tasty seasonings. Art lies in finding the perfect balance between tastes, creating a harmony of flavors that blend together. Every bite of a well-stuffed piadina is an explosion of taste and a celebration of the Romagna culinary tradition.



Proceeding towards the region of Emilia, we meet the tigelle or crescentine. These soft loaves of bread, of Modena origin, are prepared with flour, water, lard, salt and yeast. The dough rises and grows (from here crescentine) and then is rolled out and cut into circles that are traditionally carried on a tigelleria (clay plate or refractory stone) or alternatively in an oven or on a pan. 

Once ready, these thicker and softer scones of the wraps are divided in half and stuffed with cold cuts, cheeses, vegetables and sauces, creating an extraordinary mix of flavors.



In the picturesque hills of Lunigiana, located between Tuscany and Liguria, lies another culinary treasure: the panigacci. These delicious round cakes, with a unique flavor and crunchy texture, represent a traditional delicacy loved by locals and visitors. 

Their preparation is an ancient art handed down from generation to generation. Their magic lies in cooking on a particular terracotta dish known as “testo”, heated over a live fire in a wood-burning oven or on a bonfire. The batter, created with flour, water and salt, is distributed between two overlapping texts, creating a sort of stack, in turn placed on the heat source to cook the panigacci from both sides until you get the desired crispness. 

Once ready, the panigacci of the traditional recipe turn out to be a blank canvas for a variety of tasty combinations. Traditionally, they are served with cold cuts and cheeses to create an explosion of flavors. However, culinary creativity has no limits and you can also enjoy them in sweet variations, accompanied by delicious chocolate sauces or jams. 

The origin of the panigacciis unknown, but it is believed that they were born on the hills of Podenzana and Bolano. In these lands, the love for tradition and attention to the quality of the ingredients have led to the creation of a consortium of restaurateurs who are committed to preserving the authenticity of these products. 

Each bite of these crunchy round cakes contains centuries of authentic flavors, still alive and appreciated. Those who have the opportunity to visit this enchanting region should not miss the opportunity to taste them.


Piadine, tigelle and panigacci, an experiential journey 

Piadine, tigelle and panigacci represent a piece of Italian culinary history because they embody the local tradition and passion for quality food.  

Each specialty has its own unique characteristics, but all three offer an unforgettable dining experience. While the piadina is thin and ideal to be filled with intense flavors, tigelle are more dense and consistent, perfect to enjoy the combination of local meats and cheeses. Panigacci, on the other hand, are light and delicate, with a rustic flavor that goes perfectly with the typical seasonings of the region. 

The best way to approach these culinary treasures is to abandon your preconceived ideas and immerse yourself in a world of authenticity and unparalleled flavors.  Savoring the gastronomic delicacies of Romagna, Emilia and Lunigiana builds an experience that involves all the senses and makes you fall in love with traditional cuisine and its unique specialties.

Copertina: ilfattoalimentare

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