the appetizer:

Italian home cooking is made easy with A Tavola! by Gianni Scappin and Vincenzo Lauria, with recipes like Tigella Bread; Rissole (Stuffed Crispy "Ravioli" Snacks); and Polipo Affogato con Patate Gialle (Drowned Octopus with Yellow Potatoes).



Tigella Bread

Serves 4



Tigella is both the name of this popular focaccia from Modena, in the Emilia-Romagna region, and the unique tile grills used to bake it. The traditional manner of baking is to press the dough between two very hot rimmed tile disks (tigelle), about 3 inches in diameter. The heat held by the tiles bakes the dough into crunchy rounds that you can split and fill with a variety of fillings, from sausage, salami, or cheese, to chocolate or jam. Contemporary tigella grills have electrically heated stone or metal grill surfaces, but an electric sandwich press will work fine.

  • 1 cake fresh yeast
  • 1/2 cup whole milk, warmed
  • 3-1/2 cups all-purpose flour
  • 1/2 tsp kosher or sea salt as needed
  • 3 tbsp olive oil

1. Dissolve the yeast into the warm milk in a large bowl. Let sit for 1 hour, and then mix in the flour, salt, and oil until the dough is quite soft and comes together. Cover with a clean cloth towel and let rise for about 2 to 3 hours, depending on temperature.

2. Roll the dough out on a floured surface to a thickness of 1/2 inch. Use a cookie cutter or upside-down glass to cut disks about 2-1/2 to 3 inches in diameter.

3. If you have traditional tigella tiles, preheat them in a 450 degrees F oven until they are very hot, or preheat an e1ectric sandwich press. Put a disk of dough between the two tiles or into the sandwich grill. Bake until the dough is golden on both sides, about 2 to 3 minutes. The tigella is ready to eat now, or it can be split and toasted. Serve them hot.

Recipe Notes

You can make the tigella in a cast iron skillet or on a hot griddle, but it is a little trickier to get them the perfect doneness. Just be prepared to make a few trials before you get it just right.

  • from:
    A Tavola!
    Recipes and Reflections on Traditional Italian Home Cooking
  • by Gianni Scappin and Vincenzo Lauria
  • Lebhar-Friedman 2009
  • $29.95; hardcover
  • ISBN-10: 0867309288
  • ISBN: 978-0-86730-928-7
  • Recipe reprinted by permission.

Buy A Tavola!


A Tavola!


This page created October 2009

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home