They are not paste but they are just as important in Bolognese cuisine: Crescentines (also called Crescent) are the queens of out door restaurants (and inns in the old town  Bologna). 
To be eaten with cold, hot and smoked sausages of various sizes, Bolognese crescentines are the equivalent of the fried Gnocco in Modena, Reggio and Parma and Ferrara pinzino or Romagna fried squid and are made from a simple french dough in lard or in olive oil. 
They eat with their hands, taking one or two at a time according to their size, making them taste with Bolognese pesto (based on lard and aromas), one or more local cold cuts and hams and fresh cheeses (crescence, stracchino, squacqueron, etc.) as well as pickles and home-made snacks.


1 Kg of flour 00, 1 cup of yeast, 2-3 tablespoons of extra virgin olive oil, 2 tablespoons of salt, warm water, whole milk.

Mix the flour with salt and place it in a fountain at the center of which pour the yeast dissolved in lukewarm water and oil. Knead strongly by adding the milk until a soft and homogenous paste is obtained. (If you want an even more dry fry, add one teaspoon of vinegar into the dough.)
[note well: you can replace the yeast with 1 tablespoon of bicarbonate]
Leave the dough in a bowl covered with a damp cloth to rise for more than 2 hours. Place the pasta in a 3-4 mm high leaf, cut it into rhombs or squash, let it rest for 5/10 minutes. So start frying them a little at a time in the lard (it does not look but is lighter!) Or in peanut oil. Fry each piece one minute per side (up to a slight gilding) with the dough that in contact with the lard swells forming bubbles rising to the surface

Serve them still warm, in a basket of bread or a tray lined with absorbent paper.

Mountain Crescentine also called TIGELLE

From the appennine instead come the crescentine of mountain or tigelle, the characteristic round shape due to the molds that are used to bake them that in the past were refractory stone discs from which the name derives. Also in this case the dough is the basic one of the bread but the cooking is completely different as they are not fried.
Ingredients: as for the Crescentine recipe but with 1 teaspoon of more sugar to melt in tepid milk with yeast.
Preparation: As with the crescentine dough, obtain a soft paste and let it rise in a covered bowl for 2 hours. Stir the dough up to about 1/2 cm high, cut the plates with 1 glass and cook in the pre-heated frying pan.

Serve the still hot tigers: cut halfway horizontally, pie with pesto and / or salami, fresh cheeses, pudding, pork chops and grilled sausages.



  • Lard or bacon, 
  • crushed garlic cloves, 
  • some sprig of rosemary, 
  • black pepper, 
  • grated Parmesan cheese


Finely chop the bacon or bacon together with garlic and rosemary, add pepper to the reel

TO COMBINE WITH CRESCENTINES and  TIGELLE è gestito dall'Associazione




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