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''Tigella'' (plural: ''tigelle'' in Italian '' Tigella has been awarded ''PAT'' label (acronym for ''Traditional Agribusiness Product'') therefore the product has been included in the ''List of typical regional food'' ''ingredients or processed products'' by Italian Ministry of Agriculture. Tigelle are traditionally enjoyed filled in with the typical ''cunza'', a spread made from pork lard and flavoured with garling and rosemary, but cunza can be replaced with a choice of cold cuts, cheese, salty dressings or sweet spreads. The term tigella derives from a latin word which means cover. Indeed tigella was originally the name of the terracotta disc in which the bread, called crescenta or crescentina, was cooked in by putting discs and the mixture of ingredients wrapped in chestnut leaves one upon the other in a pile in the fireplace not too near the flames. Afterwards the name tigella starts to be used for the bread itself. Nowadays tigelle are cooked in restaurants using electric griddles covered with suitable refractory material while at home a special aluminium shaped pan called ''tigelliera'' (plural: ''tigelliere'') are mainly used over the gas cooker. Tigella has been usually experienced as traditional food at home or enjoyed in Apennines traditional restaurants, but in the last decade some fast food and fast casual retailers have introduced tigella as part of daily urban experience as well as street or take away finger food. (Dispensa Emilia ), one of Italy’s leading chains in the fast casual segment, started in 2005 and features an ample selection of typical dishes of Emilia among which tigellas offered with an array of scrumptious fillingsoffer play a starring role. Tigella is a typical local recipe which counts a lot of similiraties with other bread or quasi bread products derived from the rural tradition of the nearby areas. The best known among tigella-like items are piadina, borlengo, gnocco fritto and panigaccio; they all are made from flour, water, salt, yeast and some grease like pork lard, cream or olive oil. The main differences among these products are, on one hand, the texture of the starch-based batter they are prepared from and, on the other hand, the size. Tigella and piadina differ from the others in batter texture since they are made from a less fluid batter; tigella differes from piadina in size since it is smaller: while one may have 1 piadina as a meal portion, one may have 4 or 5 tigellas instead. Piadina, the flatbread from Romagna area (Rimini and Forlì-Cesena and Ravenna district), is thinner and larger. Borlengo, originated from the Apennines around Modena and which is traditionally filled in with cunza too, is a thin salty pancake prepared from a flour and water batter and cooked in a hot large and flat frying pan; sometimes eggs are added to the batter. Gnocco fritto, a widespread recipe all over the Emilia Romagna region, is mixed flour stripe fried in boiling oil, enjoyed in combination with ham or salami. In Bologna district ''gnocco fritto'' is also called ''crescentina''. Panigaccio, from the Lunigiana area (Apennines around Massa-Carrara in Tuscany), differes from tigella because yeast is not included among the ingredients of its recipe; besides panigaccio can be also cooked by boiling the fresh loaf in hot water instead of baking it in terracotta disc and served covered with tomato sauce or basil pesto. == See also == * Emilia-Romagna * Piadina * Borlengo * pancake 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tigella」の詳細全文を読む スポンサード リンク
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