Crescentina (Tigelle)
A palm-sized leavened disc baked between chestnut-earth moulds, split warm and dressed by hand with cunza, lard pounded with garlic and rosemary, across a long Modenese table.
Flatbreads
Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.
Borlengo
The borlengo is batter swirled across a hot copper sole until it sets crisp as a wafer, brushed with cunza, lard pounded with garlic and rosemary, and folded in the hand in the Modenese hills.
Socca Sandwich
Chickpea flatbread (socca) folded around fillings; gluten-free option.
Pissaladière Sandwich
A square of the Niçois onion tart, folded or split: slow-cooked sweet onions, cured anchovy, and black olives carried in a yeasted bread that needs no second filling.
Fougasse Farcie
Provençal flatbread (fougasse) split and filled; olive oil bread sandwich.
Fougasse aux Olives Garnie
Olive fougasse used as sandwich bread with various fillings.
Fouée Garnie
Puffed bread pocket filled; Loire Valley specialty.
Fouée aux Rillettes
Fouée filled with rillettes.
Fouée au Chèvre
A fouee balloons hollow in four minutes in a fierce wood oven, then is split steaming and packed with a warm round of Loire goat cheese: a bread engineered to be an empty pocket.
The Falafel Sandwich Wrap
The rolled falafel sandwich, sheet bread seared at the seam, set apart from the pita pocket. Built on Iraqi-Jewish laffa and amba brought to Israel in the early 1950s.