90 year old Renata makes flatbreads called crescentine! | Pasta Grannies

Neapolitans have pizza while in the Bologna and Modena regions they love these fab little flatbreads called crescentine using a tigelle pan. 90 year old Renata makes hers with the following ingredients:
400g 0 and 100g flour
8g fresh yeast, dissolved in a little tepid water
1 full tablespoon of olive oil
1 tablespoon cream
150ml (approx) fresh whole milk
The fillings can be what you like, but lardo, salume, or cheese (soft, stretchy or crumbly) are popular.

[@didisinclair3605]

And another glorious lady, and a glorious recipe. Thanks Renata, and. Vicky!!

[@Getpojke]

Opps, I missed this last week. They look great. Watching her reminds me of watching my grandmother making little tattie scones to split & fill on Sunday mornings when I was a bairn. Sometomes if we were really lucky she'd make "rowies" (Aberdeen butteries/rolls) that are laden with lard & salt so they'd keep all week on the trawlers out at sea. Love the selection of fillings they have there & the tigelle pan looks great. Will be giving those a go soon. Many thanks as always.

[@tommasocastelli91]

The only English-speaking KZbin channel showing real Italian traditional cuisine. Keep up the good work guys!

[@pastagrannies]

thank you Tommaso, 🙂🌺 best wishes, Vicky

[@The_Gallowglass]

Poor Vincenzo LOL

[@slaturwinters1828]

In Puerto Rico, we call them Arepa 🙏🏼 Thank you for sharing this recipe 💚

[@grouchosaidit5454]

Just marvelous. Thank you. This woman is not just talented and capable. She's strong. It appears that only someone with real strength could flip the flatbread maker. Bravo!

[@ltfood186]

When I saw her taking a video, I immediately thought of my grandmother, I love her very much

[@johnkovalicky3389]

What a wonderful video I want to fly there right now from Los Angeles those look absolutely delicious with any filling oh boy and the countryside is spectacular

[@artycrafty9209]

absolutely amazing, those look so mouth watering and just the thing for a snack on a Sunday filled with what is incredible produce we can only dream of. Lucky you Vicky and a big thank you for showing us the lovely and " strong" Renata! Ramon.

[@pastagrannies]

hi Ramon, Happy New Year to you and thank you for your appreciation! best wishes, Vicky

[@hankmcaff9350]

that homemade cherry jam looks delicious!!

[@pastagrannies]

it was! best wishes, Vicky

[@Serendipity1977]

Questa signora è tanto brava quanto adorabile! ❤️❤️❤️❤️❤️❤️👏👏👏👏

[@sigridmecklinger110]

Erst mal ein gutes neues Jahr an alle Pasta Grannies und all denen, die diese Videos erst möglich machen 🤗🤗🤗🤗 DANKE!!!! Dieses Backeisen ist ja genial!!! Echt toll, hab ich noch nie gesehn

[@aris1956]

Und ich als Italiener sehe so ein Gerät auch zum ersten Mal. Wenn man durch Italien unterwegs ist, entdeckt man immer was neues (regionale Spezialitäten + Geräte um bestimmte Sachen zu machen).

[@sigridmecklinger110]

@@aris1956 das beruhigt mich😄 Ich dachte, als deutsche, nur ich komm das nicht🤭

[@DerAdler82]

@@aris1956 Dann, in Emilia Romagna oder Norditalien lebst du sicher nicht. 😛

[@aris1956]

@@DerAdler82 Naja, leben tue ich hier in Deutschland. Aber du hast recht, ich komme aus der Region Campania, in Süditalien. 😊

[@DerAdler82]

@@aris1956 Schade😋 Was vermisst du aus Italien?

[@DerAdler82]

Hey Vicky, Happy New Year! Your Italian is getting better and better! I guess you liked the Tigelle, so I would like to suggest you the antagonist dish called "Gnocco Fritto", very common in most western provinces of Emilia Romagna. You must definitely try it! (also a suggestion for a next video) 😉

[@pastagrannies]

I tend to freeze-panic when speaking Italian in front of the camera, so it helps if I get distracted! 😅 Yes, good suggestion, we'll add gnocco fritto to the list. best wishes, Vicky

[@DerAdler82]

@@pastagrannies I get you; it's quite normal freeze-panic when under pressure. Btw, your accent is getting way better 👍 Best wishes to you too and thanks for this channel; can't wait to see a new video soon!

[@cristinapavesi4729]

Fantastic Renata!🧡Now I want to make tigelle too!

[@JinJinDoe]

Mmm they all sound so tasty.

[@thabatathabs]

I could lived in Reggio Emilia, vicino Módena. It is the flavour that I bring in memories. Tigelle e piadina scalda il mio cuore

[@DerAdler82]

Soprattutto quando sono belle calde e qualsiasi cosa ci metti dentro è un'esplosione di sapori e profumi!

[@jorgemartinezperez3868]

Renata..... Buonissmo proscuioto e agio e olió...... Feliccitaciones carissima.

[@nagalaxmia2003]

That is delicious ❤

[@MIGHTYRIVERS19]

YUMMY

[@nonenoneonenonenone]

How often do home kitchens have such professional-looking slicing machines? When you film, are these considered meals or snacks?

[@chun5143]

Love the vid

[@tanjawilli1781]

è bellissima la Nonna Renata🥰🥰🥰

[@purplestarowl89]

😋😋😋😋🤤🤤🤤🤤🤤🤤💓💓💓💓💓💓💓💓🥘🥘🥘🥘🍲🍲🍲🍲🍲🍲🍲🫓🫓🫓🫓🫓🫓🫓🫓🫓🥘🥘🥘🥘💕💕💕💞💞🧡🧡🧡🧡🧡🧡🧡💓💓💓💓💓💓💓💓💓💞💞💞💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💞💞💓💓💓💓💓💖💖💖💖💖💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓......💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓

[@SimoCVD]

I'm from Modena and we call it Tigelle, but it's technically wrong 😁. The real name is Crescentine.

[@DerAdler82]

To further clarify, the actual name is "Crescentine Modenesi", but they're commonly called "Tigelle" in most of the provinces of western Emilia Romagna, including Modena. The "Crescentine" (or "Gnocco fritto", "Torta fritta" or "Chisolino") are instead another kind of bread which, once deep-fried, puffs up and get the characteristic browned diamond shapes. Same as for the "Tigelle", once served, they're usually cut in half and stuffed as desired with cheese and "Salumi" (cured meat). Mi sta venendo fame e non va bene hahaha 🤣

[@SimoCVD]

@@DerAdler82 ahahah. A Bologna chiamano il gnocco fritto crescentina 😁

[@DerAdler82]

@@SimoCVD Si, come ho scritto sopra le "Crescentine" (a forma di rombo e cotte immerse nell'olio) nel resto della regione invece sono chiamate "Gnocco Fritto", oppure "Torta fritta" o "Chisolino". Le Tigelle, invece, nel modenese sono anche chiamate "Crescentine Modenesi", da qui tutto l'equivoco. Insomma, siete voi modenesi che fate sempre casino 😁😋

[@SimoCVD]

@@DerAdler82 eheh 🙄

[@waggabutt4655]

So I'm the only one who gets miffed every time it's taste time?

[@claudiomenesesc]

I used to make them often for my mother, a DOC Bolognesa. I make a small variation: include the chopped rosemary and garlic into the dough, and the resulting crescentine will be more fragrant and less pungent. Our favorite filling is mortadella, from Bologna of course.

[@pastagrannies]

Sounds a good variation, Claudio. best wishes, Vicky

[@bananita92]

Every time I watch one of these videos I am more and more fascinated by them. Their simplicty, but honest eye, make them a true wonder and a great document for the legacy of these women and cooks. Thank you! I hope you all get the recognition you deserve.

[@coccinelle23]

This channel makes me think that the world is full of kindness and peace ❤️

[@darkness_rises1403]

Big hugs for all the pasta grannies for sharing their delicious recipes! ❤️

[@gipsi2001]

Mmm perfection. Renata uses plenty of filling. I believe in piling it on. I would love to taste the one with the lard pesto. Made my Saturday morning Thank you for finding these amazing grannies. Cheers from New Zealand 😎

[@bachershire3693]

91 anni.....e un'energia e una forza pazzesche 🥰🥰🥰🥰!!!! Grande Renata ❤️❤️❤️!!! E grazie per essere memoria vivente delle tradizioni della nostra Italia ❤️. Che bello quando le mamme cucinavano ancora tanto in casa e le figlie imparavano presto a fare lo stesso 🥰🥰!

[@HooliganMomma]

...I would have collected all of the Tigelle and quietly walked into another room to eat each one!!! Fantastic Signora Ranata!!! xo

[@DulceMiel11]

They look so yummy!!! And Renata is so amazing at 90 years old and still cooks fresher than a daisy. Blessings to her and you all

[@jansmith3158]

Wonderful recipe. Thank you Renata for sharing and opening your beautiful home for all of us. Greetings from Florida USA 🇺🇸💙

[@VerhoevenSimon]

Another delightful episode. I admit I have a fondness over more savoury snacks, so something like a crescentine strikes my fancy a lot more.

[@pastagrannies]

hi Simon, yes sweetness for me always creates a full stop in my mouth! Crescentine like this are bite sized and moreish! best wishes, Vicky

[@j3annie1963]

Renata is such a fiesty woman! I love it!

[@Sugar_fish_man]

My ex is from Reggio Emilia, close to Bologna and Modena. I remember her nonna making these for us one Sunday too! Great memories

[@WhatWeDoChannel]

This show is an island of peace and joy in this harsh old world, thank you!

[@fedupwelsh7211]

Yet another granny using those lethal looking knives with such panache . This recipe looks absolutely delicious and I’m going to try these this weekend.

[@robertsterner2145]

Interesting. I've never seen anything like this in Italian cooking before, but they're very similar to Colombian arepas. I'm sure they're delicious.

[@scottamori3188]

Happy New Year and God Bless, Renata! You are definitely lucky to get to eat them and Renata’s grace and dignity shine through. Thank you!!

[@pastagrannies]

Happy New Year Scott! best wishes, Vicky

[@jordinner]

Whenever I watch these video's I miss my own grandma's. But I feel all of the italian nonna's are my grandma's!

[@Mooonlightist]

Je suis à chaque fois admirative de la technique, du geste pour confectionner des merveilles de gourmandise 😋 Souvenirs de gaufrier et surtout des gaufres qui vont avec 😊 ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@annmarieaspromonte1086]

I love this channel!

[@heatherfoy3252]

What a lovely little video. I love getting a glimpse of someone else's family tradition.

[@willow_rayne6678]

Imagine being in a family where food is prepared by hand and family recipes are passed down through the generations. It sounds like a magical dream that I'd never want to wake up from. These are the people that need to be cherished and loved for as long as possible. When I cook, I do as much as I possibly can to make it homemade. The love I have for my family goes into my cooking, as it's a way I show them that I care for them and I love them; nourishing their bodies and minds. This is a wonderful channel and I'm glad I came upon it.

[@nealieanderson512]

Oh wow those look so delicious!!!

[@KS-uv7yc]

Living in Bologna, we call these tigelle, and crescentine are a similar dough, but fried and eaten with an assortment of meats and cheeses.

[@pastagrannies]

I got into big trouble for calling them tigelle; their name is a matter of where you live 😀 best wishes, Vicky

[@desireecoad7557]

Maybe one day you could go to Verona and find a Pasta Granny! Happy New Year 🎉✨

[@pastagrannies]

hi Desiree, Verona is a lovely part of the world, and I did film there about 5 years ago (I think there is a playlist for the Veneto). It's time I went back! best wishes, Vicky

[@swissfoodie3542]

I love Italy, for so many reasons, the main reason is food like this.

[@whiskeychicken]

Those look dangerously good.

[@jessicabey275]

Looks really good! !

[@veronicarossini1733]

Dear Vicky, I think it’s the opposite of what you say in the introduction: in Bologna they call them crescentine, in Modena we call them tigelle. Lovely Renata is from Modena’s province and she calls them tigelle 😊 Love your videos, thank you for sharing our traditions!

[@DerAdler82]

That's correct: in the western provinces of Emilia Romagna (like Modena, Reggio Emilia, Parma and Piacenza) they call them "tigelle".

[@judithlehman6533]

These look like those 'thins" that are sold for sandwiches except much nicer. I'm glad to know there is an historical example.

[@FlyOrDie4988]

Mmmmmh......!;P I don't eat lardo, but making tigelle at home seems good to me. The tigella cooker that you can put on the stove, is fantastic!

[@Sue-ec6un]

mmm

[@ftdoctormama]

Delighted to see some videos from my area! When I’m abroad at some point I usually start dreaming about tigelle and it means it’s time to leave and go home! ❤

[@ginatulip8679]

looks delicious! They remind me of english muffins. I bet they would taste good with cream cheese inside, or as an egg mcmuffin. so versatile to eat.

[@Ursaminor31]

It’s about 75000 if she made 20 each Sunday if my crude math is correct.

[@DerAdler82]

Anyway, the slice of Salami should be "peeled-off" before eating it 😝

[@jegsthewegs]

I use dried yeast, must check the conversation weight from fresh yeast👍

[@alexv8279]

Isn't that just lard and not lardo? I've never seen soft lardo. It's cured firm.

[@SpiritWay]

i hope someone is writing down these receipes, i m sure a lot of people would be happy about appreciate #wonderfulwomen #thankyou #cookbook

[@neyruzAJ]

Devo provarlo al più presto, sembra davvero buonissimo. Grazie Renata per la ricetta.

[@CrowSkeleton]

Heehee, I think the priest would have somethng to say about comparing the Host to a fancy bacon sarnie...

[@DerAdler82]

Oh c'mon man... seriously? 😆The priest would have eaten one of those tigelle while laughing about the joke. In Emilia Romagna we've more serious ways to say profanities or blasphemy 🤣 trust me!

[@divinetiming8422]

God bless her! 🙏❤

[@НинаПанова-в6к]

Супер!Хорошая идея!

[@filippomessori5065]

She is incredibly good with the dimensions, one by one, we use to do those in series, cutting them on the board with the edge of a large glass, they come out perfectly round and equal. Fun fact: the star came from another symbol, an ancient sun symbol dyrectly taken from the celts that ruled there until romans came. Many traditions, specially over the hills, remained. They are wonderful with pesto, aka aglione aka cunza, but also delicious with everything, I love them with ciccioli, you can see a brown block of ciccioli on the board in the video

[@shellyharry8189]

J'ai fame!

[@dnmurphy48]

My friday smile time. :). And that looks both lovely and doable, although I suspect without the special pan

[@Sy5temfire]

OMG, I wonder how much that leg of ham costs there. Easy to dupe with English muffins toasted here with some prosciutto.

[@mbart514]

♥♥♥♥

[@sih1095]

This finished result has my name written all over it. 👍✅

[@filipponseele7346]

La Prima Pasta grannies di 2023. Buon Anno e complimenti Renata. Auguri da Belgio

[@losmismosdesiempre9047]

Hermosooo!!!!

[@미미즈]

i love them❤

[@acdff777]

Looks like an english muffin

[@dpcaw]

Vicky is the best taste tester :)

[@solino2002andrea]

Hi Vicky, happy to watch nice videos again. I know really well those places and their typical cooking, that’s our one too, more or less. I must admit we’re wrong: Here in Bologna we call “tigella” the food, crescenta or crescente a kind of baked “focaccia”, white with salt crystals on top, or a little bit darker with ham or ciccioli pieces mixed into dough. Here in Bologna crescetine are fried dough, what in Modena is called gnocco fritto. Back to the correct names in Modena: As the lady said, tigella is the aluminum or cast iron double pan. Some decades ago, they used to cook them making layers of slate tiles, chestnut leaves and dough, obviously. So they called “crescente”, that means “growing”, because they made these small towers and put them into the hot ash or ember. Anyway call them as you prefer but they’re incredibly good, served hot into a small basket, wrapped into a towel, to keep them warm. My favorite are white Modenese raw or cooked pesto and grated parmigiano cheese. On the second step I would say Parma ham and squacquerone cheese. Bronze medal goes to Cacciatorino Salami. Hamlet used to ask to the skull “to be or not to be”, I could ask my fatty liver “why I keep eating and eating and I can’t loose a pound?” 😂…that’s the question.Quoting a KZbinr called Master Fiffo, I think the answer is that we live in the “motor valley”, but also in the “pork valley”. It’s a dirty job but someone has to do it….🍽️

[@pastagrannies]

hi Andrea, good to hear from you; I agree the best filling is the white pesto/parmigiano mix. As for the names, all I do is report on what the signora and her family tell me, I wouldn't never dare to say 'this is what (the pasta, the crescenta etc) should be called' because down the road it's something different! 😂 best wishes, Vicky

[@happiness1891]

❤️It looks so yummy

[@emilywong4601]

slim English Muffins

[@josiemorgan5401]

🤗💐👍

[@davidfletcher4449]

Those and some prosecco and I'm set.

[@DerAdler82]

Prosecco with the Tigelle? Nah, really not.

[@francescarizzoli2621]

These made in the video are tigelle not crescentine. Crescentine are fried and Squared in Bologna. Why Is the title of the video about crescentine and not tigelle?

[@DerAdler82]

Those deep-fried square-shaped ones are called "Gnocco Fritto" in most of the western provinces of Emilia Romagna. Those depicted in this video are also called "Crescentine Modenesi", that's why - I guess - they named so in the title.

[@francescarizzoli2621]

@@DerAdler82 Ah, okay, yes I know that everywhere in Emilia they are called Gnocco fritto (apart from Bologna where they're called "crescentine" and in Parma "torta fritta") but I didn't know about "crescentine modenesi, thank you!

[@DerAdler82]

@@francescarizzoli2621 ma figurati, non c'è di che 😉

[@aris1956]

Mai visto prima quell`attrezzo per cucinare quelle pagnottelle. È davvero geniale !

[@KristiTalk]

Oh yeah! These will be happening here! 🤤 Thank you granny for sharing the recipe.