Tigelle con salumi misti is the loaded version, the one where the filling is a small spread of cured meats rather than a single shelf, and the build is organised around variety. The tigella, properly the crescentina, is a small leavened disc cooked between the patterned plates of a tigelliera until pale and faintly freckled, then split warm along its equator. The filling is salumi misti: a rotating handful of Emilian cured pork, typically prosciutto crudo, soft spianata or salame felino, mortadella, perhaps coppa or culatello, each cut to its own thickness and tucked into its own disc rather than mixed. The defining idea is contrast across a stack of small breads: one tigella sweet with raw ham, the next aromatic with mortadella, the next sharp with salame. The discs need that range of cured meat to justify a whole basket, and the meats need the warm soft crumb and a fat dressing to keep a sequence of salty cuts from wearing thin.
The craft is in matching slice to meat and in letting cunza tie it together. Prosciutto and culatello are cut nearly translucent so they drape; firmer salame and coppa are cut a touch thicker so they keep their grain; mortadella is cut thin and wide so it folds. Each disc takes one or two meats, not a jumble, so the contrast reads from disc to disc rather than collapsing into one salty mass. The discs are filled hot, straight off the iron, and the canonical glue is a thin smear of cunza or pesto modenese in the seam, which marries lean cuts to the crumb and carries the leaner ones. A good build keeps each disc clean and distinct and lets the basket do the variety. A sloppy version overstuffs every disc with everything at once, uses cold bread, or skips the fat dressing so the leaner salumi sit dry.
The variations are the same warm split disc met by a narrower filling, each its own article. There is the single-meat prosciutto disc, the one dressed only with pounded cunza, the herb-and-cheese pesto modenese version, and the disc with whole thin lardo alone. There is also the same mixed-salumi logic carried by warm gnocco fritto instead of a pressed disc, or set out as a plain board of cured meats with the discs alongside rather than around them. Each changes one element while the iron and the seam hold constant, and each deserves its own article rather than being crowded in here.