Also known as “crescentine montanare” or Modenesi, tigelle are a special type of bread from the Modenese Appennino. Their arrival in Bologna is not attested, but we know for sure that once in Bologna tigella has got its name, like a metonomia, from the pottery disk where it was originally cooked. As it is easy to deduct by the scores in classification, in the city the proposal about tigelle, with a lonely exception, is broadly to improve
The owner calls them "crescentine montanare": here with double dough, olive oil or ham's lard: to take away or not, they are very tall, soft and very well stuffed: one word: excellent
From a restaurant of sincere tradition, tigelle here are pleasant and abundantly served together with territory delights and always with "gnocco fritto"
First dishes of Bolognese tradition, decent "crescentine" and "tigelle" served with meats and pickled vegetables. Reasonable prices
A fast-food on this theme, in a central position, that seems to be more interested in quantity than in quality: a shame
Typical mountains meal with meats, crescentine, mortadella, Modenese pesto and good polpette. But tigelle should be improved