"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.
Before baking, it is recommended to let it rise at room temperature (20 / 24 °C) for about an hour. For a perfect result, preheat the oven to 180 °C or use the toaster, 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.
