Small discs of flat bread, about 10cms across, tigelle are the go-to sandwich option in the Emilia-Romagna region. Sliced in half and served hot with platters of meat and cheese, the idea is simply to fill the tigella with your fillings of choice and enjoy a mini ‘panino’ of deliciousness.

Originating centuries ago in the Appenine mountains around Modena, (about an hour’s drive north-west of Bologna), tigelle today are famous throughout the region – and also the subject of much debate as to the original recipe, the correct name and so on. The word ‘tigella’ comes from the Latin meaning ‘cover’; the original tigelle were the terracotta discs in which the dough was cooked over the fire but today the word has come (in some places) to name the bread itself.