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5min read

Tigelle: Your Lunchtime Saviour

by Fabian Jackson

5min read

Keep reading to discover everything you need to know about these tasty Italian flatbreads in order to take your sandwiches to the next level.

You might know them as tigelle, crescentina modenese or even crescente, but if you’re unfamiliar with all of those names then you’re in for a treat. These delicious light flatbreads might just transform your lunchtime.

What are tigelle

In Emilia-Romagna, a culinary heart and northern region of Italy, tigelle are eaten as popular street food. They’re made with yeast, so they’re light and fluffy, but because they’re squat and cooked in a pan they sit somewhere between a flatbread and a bread roll. In fact, they’re not a million miles away from an English muffin

This ancient Italian bread is believed to have originated in the mountains surrounding Modena where the small circles of dough are cooked in a Tigelliera (special cast-iron pan) directly on the stovetop.


Photo credits: Cucchiaio d'Argento

How to make tigelle at home 

At the base of all tigelle, you’ll find flour, yeast, oil, warm water and salt traditionally with dairy milk, but unsweetened plant-based milk will work just as well. Here’s a full recipe from Great Italian Chefs to try at home

Great vegan fillings for your tigelle

Traditionally they’re filled with cheeses and cured meats which aren’t so vegan-friendly, but there are plenty of plant-based alternatives to pack your tigelle with instead.

This recipe for a green pesto sandwich filling is one of our go-to’s. It’s delicious and simple to make. Not only can you spoon in as much of Val’s waste-free pesto as your tigelle will take, but there’s also avocado, houmous, cucumber and lettuce to boot. You’ll be one lean, green snacking machine.

pesto sandwich

Another great option is this ‘leftover’ roasted veg sandwich filler recipe. You don’t have to use leftover vegetables at all, but it is a great way to fill up on your five-a-day and find a home for any odds and ends of peppers, courgettes or whatever you might’ve been cooking with recently. 

Why not go all-in with your tigelle filling and try Val’s veganised ‘BLT’ recipe – smoky roasted aubergine slices, juicy tomato, crunchy lettuce and a hearty helping of avocado and houmous.

vegan blt


By Fabian Jackson
Fabian Jackson

Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen.

Read more from Fabian


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