Le Tigelle Della Sosta Recipe

Activate yeast

Pour the warm water (about 105–110°F / 40–43°C) into a small bowl. Stir in the granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour and fine salt until evenly distributed.

Make dough

Create a well in the flour and pour in the foamy yeast mixture, the warm whole milk, and the melted butter. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook on medium speed for 5 minutes.

First rise

Lightly oil a clean bowl with a teaspoon of olive oil, place the dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free place for 60–75 minutes, or until doubled in size.

Portion the dough

Punch down the dough and transfer to a lightly floured surface. Divide into 16 equal pieces (about 45–50 g each). Roll each piece into a smooth ball, then flatten gently with the palm to discs about 3.5–4 inches (9–10 cm) in diameter and roughly 1/3 inch (8 mm) thick. Cover the discs with a cloth and let rest 20 minutes to relax the gluten.

Cook tigelle

Heat a heavy cast-iron skillet or nonstick pan over medium-low to medium heat. Brush the pan lightly with olive oil or use a thin smear of butter. Place 2–3 discs in the pan (do not overcrowd) and cook for 3–4 minutes on the first side until small bubbles form and the underside is golden brown. Flip and cook 2–3 minutes more until the second side is golden and the tigella puffs slightly. Adjust heat as needed to avoid burning; the goal is a gentle, even browning. Repeat with remaining discs, adding more oil if pan becomes dry.

Keep warm

Transfer cooked tigelle to a clean kitchen towel and cover to keep warm and soft while finishing the rest. If desired, wrap in foil and place in a low oven (around 200°F / 95°C) for up to 20 minutes.

Prepare cheeses

If using squacquerone or fresh ricotta, stir gently to a spreadable consistency. Bring refrigerated cheeses to room temperature about 20 minutes before serving for best texture and flavor.

Assemble traditional tigelle

Using a small serrated knife, carefully split a warm tigella horizontally (it should form a pocket but remain attached at the edge) or tear open. Spread a thin layer of softened butter on the inside, add a spoonful of squacquerone or creamy cheese, and top with 1 slice of prosciutto or speck. Optionally add a few arugula leaves. Serve immediately while warm.

Serve sweet or alternative

For a sweet variation, spread ricotta or creamy cheese, drizzle with honey, and close. For other savory fillings, substitute cured meats with grilled vegetables, sautéed mushrooms, or a smear of pesto.

Portioning

Each assembled tigella is best eaten warm. Plan on 2–3 tigelle per person as a main with sides, or 1–2 per person as an appetizer.