Tigelle is an Italian flat bread which originates from the Emilia-Romagna region of Italy. Historically, this bread was made by placing circles of the dough between round clay discs called tigelle, and stacked to bake in an open fire, hence the name. As they baked, the bas relief flower carving in the tile would imprint the bread. Today, they are more commonly made on the stovetop.
Made in Bologna, Italy, the capital of Emilia-Romagna Region, the Enrico Pruni “Due Torri” Tigelle iron is designed to be used on a gas stove top. The inside cavities are embossed with a flower design to replicate the image of the old clay tiles. It resembles the “fiore di vita”, the flower of life symbol which is an ancient design found in many cultures which represents good luck and fertility.
Tigelle are easy to make, and best eaten warm, sliced in half and traditionally filled with ham, prosciutto and cheese, or with sweet jam for a morning treat.
Boston Brown Bread seems to have originated in Colonial New England, when their food resources dictated the most readily available ingredients and their creativity did the rest.
Due to the limited availability of wheat, this bread was made with a mixture of rye flour, cornmeal, and wheat flour. Buttermilk and molasses are the additional ingredients in the most common recipes, creating a flavorful, savory taste. Boston Brown Bread is traditionally served warm and is a perfect accompaniment to baked beans on a cold winter day.
Because ovens were not commonplace in most households at that time, making bread by steaming it in a pot over an open flame was customary. Unlike oven baking that tends to dry, steaming this quick bread keeps it wonderfully moist, as it only cooks at water’s boiling point (212°F, or approximately 203°F for higher altitudes). This method helps to keep the bread from overcooking.
We’ve reached that beautiful time of year when thoughts turn from October treats to November feasts — turkeys brining, potatoes mashing, and cranberries, um… saucing. And let’s not forget the Great Pumpkin, both the watchable (Charlie Brown!) and edible versions. Pumpkin is a flavor that straddles the divide between these two wondrous months.
Everyone’s favorite squash cousin serves as both a creepy decoration for Halloween and a delectable side dish for Thanksgiving, in the form of pumpkin pie. Since millions of pumpkin pies will undoubtedly dot the Turkey Day landscape across the country next week, we wanted to mix things up. Rather than mess with an all-time classic dish, we decided to change the medium altogether, while still keeping the seasonal flavor. Thus, this week’s masterpiece: Pumpkin Bread French Toast.
Vacationing in the tropics remains a dream for most of us, but the tastes of the tropics are close at hand in the form of tropical fruits like bananas.
Bananas are used year round in mostly dessert-forms. However, they can be key in other applications like grilling, where the banana leaves can be used as a wrapping.
We like to carry unique products, like the Bananza slicer we featured on Facebook earlier. Not only are they neat and fun, but functional as well. They can help us execute some of the recipes we find throughout the dog days of summer. You don’t need to slice your bananas for these recipes; just get cookin’!