tigèli

Some cool bologna bread images:

tigèli


Image by Giulia van Pelt
Le crescentine sono un piatto tipico di Modena, originario del Frignano, poi diffusosi anche nel bolognese. Oggi vengono comunemente chiamate tigelle, il nome deriva dagli strumenti in pietra utilizzati in origine per cuocerle nel camino.

Crescentine is a typical dish of Frignano, the Appenine area of the Modena province, now popular in whole Emilia-Romagna. Nowadays “crescentine” are commonly and erroneously called “tigelle”, wich is the name of the stone tools used in the past for cooking them on the fireplace.
It is a very unusual kind of bread: a small disk of dough (5-8 cm thick) is cooked and then eaten still hot filled with ham or salami, soft cheese, lard and parmigiano.

silk_flows


Image by Snazzo
This water flows were used in Bologna, at about 1400, to power the silk mills: Bologna was one of the greatest silk thread producer, even greater then Lione.
But when all the power of the few creeks was used for the hundreds of silk mills, a little power was allowed to the wheat mills, and the bread rised its price: so, the poor people arised and destroyed the silk mills.

End of the tale, end of the business.