The “tigella” is a small, round flatbread typical of the Apennines between Bologna and Modena. It probably derives its name from the way these breads were cooked inside terracotta containers during the Roman age. These terracotta discs were called “tigelle” and the dough was usually put inside them wrapped in chestnut leaves and then cooked in hot ashes near a fireplace. This traditional method of cooking is no longer used – nowadays the “tigelliera” is used, a specially shaped aluminium pan heated on a hob burner. La Dispensa di Amerigo Tigelle are produced according to specific production rules, with a strict quality control system. This recipe, handed down over centuries, consists only of natural ingredients: spring water, Cervia salt, stone-ground flour and Italian extra virgin olive oil. The artisan manufacturing, respect for the rules of traditional cuisine and the particular way of cooking them: this is what makes tigelle an authentic, gourmet product.