La Carsenta comes from the dialect and means the same as Crescentina, a traditional bread from the mountains according to the traditional methods of the Appenines around Modena, where the company has its roots. Nonna Maria's traditional recipe has only a few ingredients: Flour, water, salt, milk and yeast.
The Crescentina is also called "Tigella" after the ancient tools made of terracotta for baking in the fireplace.
Ingredients
Soft wheat flour type 00, (
contains gluten), water, vegetable oils and fats (sunflower and/or palm oil), lard,
milk, brewer's yeast, salt
Nutritional information
Average nutritional information per 100g
|
Energy
|
1313,5 kJ/ 310,7 kcal
|
|
Fat
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5,6 g
|
|
of which saturated fatty acids
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1,7 g
|
|
Carbohydrates
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56,6 g
|
|
Proteins
|
8,4 g
|
|
Salt
|
1,3 g
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LA CARSENTA
Responsible Food Business Operator: LA CARSENTA DI STEFANO MAZZONI & C. S.N.C.. Via Genova, 142 - Formica 41056 SAVIGNANO S/P, Italy. Tigella is a dish of the trattoria, of friendship, of the pleasurable time when carefreeness and cheerfulness bring good humour to the table. Accompanied by cured meats and cheeses, after a first taste you always order a second.
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Tips
Before baking, it is recommended to let it rise at room temperature (20 / 24 °C) for about one hour. For a perfect result, preheat the oven to 180 °C or use the toaster oven, in which the bread is ready in just 2 minutes.
Cut the tigella in half and fill with chopped bacon, pancetta, garlic and rosemary (traditionally called "CUNZA") and grated Parmesan.
It can also be eaten with cold cuts, fresh cheese and game, Modena-style pesto and in recent years it has become fashionable to enjoy it with fruit jam and sweet spreads.
