Knowledge (XXG)

Crescentina modenese

Source 📝

338: 36: 384: 398: 370: 192: 139: 357: 269:, a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads. In the Apennines, 46: 424: 352: 472: 104: 76: 374: 195: 61: 83: 90: 72: 462: 273:
have long been eaten at home or enjoyed in traditional restaurants, but in the last decade some fast food and
467: 431: 274: 97: 326:
are baked in restaurants using electric griddles, while at home a special aluminium pan called a
254: 265:, Italy. They are made with flour, water, salt, and yeast, and traditionally eaten filled with 283: 425:"Quattordicesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali" 262: 456: 295: 389: 53: 403: 35: 379: 369: 191: 289: 138: 337: 17: 397: 258: 336: 315: 250: 179: 169: 29: 57: 358:
Italian Ministry of Agricultural, Food and Forestry
175: 165: 151: 322:came to be used for the bread itself. Nowadays, 8: 127: 62:introducing citations to additional sources 137: 126: 52:Relevant discussion may be found on the 416: 281:to their menus. Similar breads such as 243: 229: 215: 7: 353:prodotto agroalimentare tradizionale 318:word for 'cover'. Later, the name 25: 396: 382: 368: 310:were baked between tiles called 303:are made in neighbouring areas. 190: 45:relies largely or entirely on a 34: 174: 150: 1: 430:. 5 June 2014. Archived from 334:over a gas cooker is used. 489: 350:have been identified as a 473:Cuisine of Emilia-Romagna 185: 136: 314:, a term derived from a 249:) are thin, 10 cm round 344: 73:"Crescentina modenese" 377:at Wikimedia Commons 340: 27:Type of Italian bread 375:Crescentina modenese 198:Crescentina modenese 130:Crescentina modenese 58:improve this article 133: 345: 275:casual restaurants 255:Apennine Mountains 373:Media related to 207: 206: 152:Alternative names 123: 122: 108: 16:(Redirected from 480: 447: 446: 444: 442: 436: 429: 421: 406: 401: 400: 392: 387: 386: 385: 372: 245: 231: 217: 194: 141: 134: 132: 118: 115: 109: 107: 66: 38: 30: 21: 488: 487: 483: 482: 481: 479: 478: 477: 463:Italian cuisine 453: 452: 451: 450: 440: 438: 434: 427: 423: 422: 418: 413: 402: 395: 388: 383: 381: 366: 203: 176:Place of origin 147: 128: 119: 113: 110: 67: 65: 51: 39: 28: 23: 22: 15: 12: 11: 5: 486: 484: 476: 475: 470: 468:Italian breads 465: 455: 454: 449: 448: 437:on 18 May 2015 415: 414: 412: 409: 408: 407: 393: 365: 362: 263:Emilia-Romagna 205: 204: 202: 201: 186: 183: 182: 177: 173: 172: 167: 163: 162: 153: 149: 148: 142: 121: 120: 56:. Please help 42: 40: 33: 26: 24: 14: 13: 10: 9: 6: 4: 3: 2: 485: 474: 471: 469: 466: 464: 461: 460: 458: 433: 426: 420: 417: 410: 405: 399: 394: 391: 380: 378: 376: 371: 363: 361: 359: 356:(PAT) by the 355: 354: 349: 343: 339: 335: 333: 329: 325: 321: 317: 313: 309: 304: 302: 298: 297: 296:gnocco fritto 292: 291: 286: 285: 280: 276: 272: 268: 264: 260: 256: 252: 248: 241: 240: 235: 227: 226: 221: 213: 212: 200: 199: 193: 188: 187: 184: 181: 178: 171: 168: 164: 161: 157: 154: 146: 140: 135: 131: 125: 117: 106: 103: 99: 96: 92: 89: 85: 82: 78: 75: –  74: 70: 69:Find sources: 63: 59: 55: 49: 48: 47:single source 43:This article 41: 37: 32: 31: 19: 439:. Retrieved 432:the original 419: 390:Italy portal 367: 351: 347: 346: 341: 331: 327: 323: 319: 311: 307: 306:Originally, 305: 300: 294: 288: 282: 278: 270: 266: 246: 238: 237: 233: 224: 223: 219: 210: 209: 208: 197: 159: 155: 144: 129: 124: 111: 101: 94: 87: 80: 68: 44: 404:Food portal 348:Crescentine 277:have added 220:crescentina 211:Crescentine 196:Media: 145:crescentine 457:Categories 441:4 November 411:References 342:Tigelliera 328:tigelliera 301:panigaccio 143:A dish of 114:March 2024 84:newspapers 324:crescente 308:crescente 279:crescente 271:crescente 257:, in the 253:from the 234:crescenta 225:crescente 156:Crescenta 54:talk page 364:See also 290:borlengo 261:area of 332:cottola 320:tigella 312:tigelle 284:piadina 247:tigella 239:tigelle 160:tigella 98:scholar 18:Tigella 299:, and 259:Modena 251:breads 189:  100:  93:  86:  79:  71:  435:(PDF) 428:(PDF) 316:Latin 267:cunza 236:) or 180:Italy 170:Bread 105:JSTOR 91:books 443:2017 166:Type 77:news 330:or 244:sg. 230:sg. 222:), 216:sg. 60:by 459:: 360:. 293:, 287:, 232:: 218:: 158:, 445:. 242:( 228:( 214:( 116:) 112:( 102:· 95:· 88:· 81:· 64:. 50:. 20:)

Index

Tigella

single source
talk page
improve this article
introducing citations to additional sources
"Crescentina modenese"
news
newspapers
books
scholar
JSTOR

Bread
Italy

Media: Crescentina modenese
breads
Apennine Mountains
Modena
Emilia-Romagna
casual restaurants
piadina
borlengo
gnocco fritto
Latin
Tigelliera, the special aluminium shaped pan used to cook tigellas at home
prodotto agroalimentare tradizionale
Italian Ministry of Agricultural, Food and Forestry

Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.