Tigelle, Crescia & Gnocco Fritto - One Sandwich

Unleavened flatbread cooked on a terracotta or iron disc (testo); similar to piadina, filled with various ingredients.

Torta al testo with soft stracchino cheese.

Torta al testo with grilled sausage.

Torta al testo with prosciutto.

Torta al testo with Umbrian porchetta (heavy on wild fennel).

Torta al testo with sautéed wild greens.

Tigelle with assorted cured meats.

Tigelle with prosciutto crudo.

Tigelle with Modenese pesto (lardo, rosemary, garlic, Parmigiano).

Tigelle filled with thin-sliced lardo (cured fatback) that melts from the warm bread; traditional.

Tigelle with cunza (a paste of lardo, rosemary, and garlic); the classic filling.

Sciatt (buckwheat fritters filled with melted Bitto cheese) in bread; Alpine specialty.

Frico (crispy fried cheese wafer or soft cheese-potato dish) on bread; either version.

Fried dough pillows (gnocco fritto/crescentina fritta) served with cured meats; puffy, light, best with prosciutto.

Gnocco fritto with soft squacquerone cheese.

Gnocco fritto with assorted salumi.

Gnocco fritto specifically paired with prosciutto; the fat cuts the salt.

Crispy frico on bread; crunchy cheese.

Savory pie with Swiss chard, spinach, Parmigiano-Reggiano, and lard; eaten like a sandwich when folded.

Flaky, layered flatbread cooked on testo; filled with prosciutto, greens, sausage.

Crescia with sausage and spinach.

Crescia with prosciutto and arugula.

Small, round, thick bread discs cooked between terracotta or metal molds; split and filled with cured meats and cheese.

Paper-thin, crispy crêpe from the Modenese Apennines, spread with cunza (lard-garlic-rosemary paste) and Parmigiano; folded and eaten.