Tigelle is an Italian flat bread which originates from the Emilia-Romagna region of Italy. Historically, this bread was made by placing circles of the dough between round clay discs called tigelle, and stacked to bake in an open fire, hence the name. As they baked, the bas relief flower carving in the tile would imprint the bread. Today, they are more commonly made on the stovetop.
Made in Bologna, Italy, the capital of Emilia-Romagna Region, the Enrico Pruni “Due Torri” Tigelle iron is designed to be used on a gas stove top. The inside cavities are embossed with a flower design to replicate the image of the old clay tiles. It resembles the “fiore di vita”, the flower of life symbol which is an ancient design found in many cultures which represents good luck and fertility.
Tigelle are easy to make, and best eaten warm, sliced in half and traditionally filled with ham, prosciutto and cheese, or with sweet jam for a morning treat.
Last week, we compiled a list of our favorite holiday gift items under $50. This week, we asked our staff to choose a gift from our wide selection of kitchen wares that they would love to give or receive this year if budget weren’t an issue. Some went for useful items that help make everyday cooking and baking easier and more fun, while others went all out and chose their ultimate fantasy gifts. Read below to see what they said!
It’s that time of year again, and holiday gift shopping is upon us! Every year, many of our readers and customers have told us how much they enjoy seeing what our staff chooses to give as holiday presents for friends and family.
We’ve compiled our favorite kitchenware items for 2014, with one rule: What would we choose if we had only $50 to spend?
From personal coffee makers to home cheese making kits, read below to see the wide range of foodie gifts we chose:
Cold water brewing is a method that’s used to produce a smooth cup of iced coffee by soaking the grounds in water for an extended period of time. Proponents enjoy a mild acidity, with less bitterness than coffee brewed with hot water, and an intense, yet smooth flavor.
While hot brewed coffee is best drunk right away, cold brewed coffee can stay fresh in your fridge for up to two weeks. You can enjoy delicious iced coffee without having to make a batch every day (that is, if you can make it last that long!).
There are many different methods that can be used to brew coffee cold, from leaving it in a french press overnight, to using special cold brew systems like the Toddy and the Yama Cold Brewer. Today, I’m going to take you through my experiences cold brewing with the CoffeeSock which has quickly become my new favorite way of brewing rich and smooth iced coffee with ease.
This week, we asked our staff a very personal question, one which everyone had an answer for. Though the recipes vary, one thing can be said for sure, we love gravy. Red sauce, tomato sauce, marinara, whatever you call it; is a very individual joy, and everyone makes it differently. Today, we’re sharing our favorite recipes and techniques with you. Read the rest of this entry »
Ask Nina Rose:
How do I store fresh herbs so they keep as long as possible?
There’s nothing like the flavor of fresh herbs to really make a dish special, and with the summer months ahead, fresh herbs are abundant and inexpensive. But how many times have you bought a bunch of cilantro, only to have it wilt and rot in two days?
By using these methods to help extend the life of your herbs, you can enjoy fresh flavors well into the winter months when these plants go out of season, without resorting to using dried herbs from the pantry.
Last week we asked our staff what is the perfect item they would give or want to receive this holiday season, no price limit. From beautiful ceramic tagines to jam preserving pans, these gifts are sure to make an impression. If you missed this article, you can still find it on our Toque Tips blog.
This week, for part 2 of our Holiday Gift Staff Picks, we asked what our staff would choose if they only had $50 to spend. Read what they said:
Read the rest of this entry »