It originates from the chestnut forests of the Apennine mountains of Emilia, which were abundant in clay that, once mixed with refractory earth, water and a special grinded stone, was shaped in a terracotta disc and hardened beneath a mantle of smouldering cinder. The name of the disc was “tigella”.
‘Tigella’, placed under the embers of a domestic fire until it was warm would be used to cook small pastry dishes, that were originally referred to as “Crescentine” and then later “tigelle”, named after the terracotta disk in which it was made. The baking was very specific, it effectively occurred in layers. In other words dried out chestnut leaves were laid out between one “tigella” and the other.
Our “Tigelle” are the fruits of our ancient traditions. Produced and packaged by hand in our kitchen, they only contain natural ingredients and do not contain any preservatives.