Parco Regionale dei Sassi di Roccamalatina

It originally was an unleavened bread (made with wheat flour, water, and salt), afterwards enriched with new ingredients. It has a round shape, and is cooked to be eaten together with something else (ideal with pesto modenese, in this case it is also called condita).
In the past, tigelle (handmade terracotta slabs) were used, previously made red-hot in the fireplace.
Historical information and curiosities to discover this ancient tradition, and not to mix up tigelle with crescentine, can be found in the Park Visitor Center-Permanent Exhibit of the Tigella in Samone di Guiglia.