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.
Our 10 year old taste tester gave my Boston Brown Bread the thumbs up!
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.