Light Tigelle

Tigella is a typical bread of the Emilia Romagna region that owes its name to its particular baking. In fact, traditional production involves the use of the tigelliera: terracotta discs on which the dough to be baked was placed in Roman times. These terracotta discs ensured that the dough did not swell too much during cooking.

Focaccine Emiliane know how to impress every palate thanks to their simplicity, tasty flavour and soft texture. The Light version does not use lard or milk: ideal for those who follow a vegetarian diet!

How to heat tigelle? You can heat them up in the toaster for about 4 minutes or in the oven preheated to 180° for 5 minutes.

Now comes the fun part: cut them in half and stuff them with your favourite cured meats and cheeses. For a vegetarian option, let yourself be enchanted by a filling with Scovaventi artichokes, Terra Naturale aubergine jam and Lacesa fresh provola. Delicious stuffed also with sweet chocolate creams and seasonal jams.

The flower engraved on the sides is "The Flower of Life", made up of 7 intersecting circles that form a flower with 6 petals, a symbol of life and fertility.