If someone is eating tigelle in its place of origin, where would that person be?

“Tigelle”, also known as “crescentine” or “crescente” (sing: “tigella”, “crescentine”, “crescenta”) are thin, 10cm (3.94 inches) round breads from the Modena area of Emilia-Romagna, Northern Italy. They are made from flour, water, salt, and yeast, and they are traditionally eaten filled with “cunza” (a spread made from pork lard and flavoured with garlic and rosemary) or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads.

“Tigelle” have long been eaten at home or enjoyed in Apennines traditional restaurants, but in recent years some fast food and casual restaurants have added “tigelle” to their menus. Similar breads such as “piadina”, “borlengo”, “gnocco fritto” and “panigaccio” are made in neighbouring areas.

Originally, the breads were baked between tiles called “tigelle”, a term derived from a Latin word for cover. Later, the name “tigelle” came to be used for the bread itself. “Tigelle” are baked in restaurants using electric griddles while at home, a special aluminium pan called a “tigelliera” or “cottola” over a gas cooker is used. The picture shown is of a “tigelliera”.