The Breads of Emilia Romagna
Piadina, Crescente, Crescentine & Tigelle
Emilia Romagna is also known for its breads and cured meats. Many of these breads, apart from Focaccia, are virtually unknown abroad but eaten with great regularity in this region. In fact, it is virtually impossible to find a restaurant that does feature one of these breads on the menu or a bakery that does not sell “Crescente”.
This is a unique course which will give you the opportunity to impress your friends and family at home by offering them something completely original but typically Emilian. It is also great party food!
“Crescente” is a typical Bolognese bread and is a type of focaccia mostly made with pork meat (ham or sausage). It was originally given to people who had to eat outside of the home and constituted a meal in itself. “Crescentine” as they are known in Bologna are a delicious type of deep-fried bread frequently served together with "Tigelle" a type of flat bread baked in an iron on the stove. Both can be offered as either an appetizer or main meal depending on their size and are typically served with different types of local cheeses, various cured hams and meats as well as pickled vegetables and vegetables in oil.
The final “Crescentine & Tigelle” of a meal, known locally as ‘l’ultimo giro’ (or the ‘last round’), are traditionally served with jam or Nutella®, replacing a traditional dessert.
The delicious “Piadina”, a large and round flatbread found in the Romagna area and very popular on the Adriatic coast, is typical to the region and served typically with cured meats, cheese and roquette.
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The Breads of Emilia Romagna course will teach you:
- How to make all these different bread types from the choice of flour, the use of dried and fresh yeast, kneading, rising and their different cooking methods
- How to choose your various cured meats based on visual, taste and smell evaluations
- How to choose the typical cheeses of this area based on visual, taste and smell evaluations
- How to combine the flavours of the cured meats and cheeses – which to combine and which should be eaten on their own
- How to make ‘Pesto Montanaro’ a condiment traditionally eaten with Tigelle made from lard, garlic, rosemary and served on the hot flat-breads with grated Parmesan
At the end of your course you will sit down and enjoy your breads together with the traditional meats and cheeses and some specially selected regional wines.