Cooking Together Tigelle
A Family Friendly Interactive Virtual Session
Sunday, August 30, 10–11 am via Zoom
Join Giulia Tedeschi for this FAMILY FRIENDLY cooking class!
Lasagna and tortellini might be the most famous staples of the Emilia Romagna region cuisine, both in Italy and around the world, but their lesser-known counterpart, tigelle, definitely play a huge part in Emilia culinary identity. Even locals often misname those little discs of bread-like dough: the correct name is “crescentina”, the-one-that-grows, as the dough leavens and raise as it cooks, while tigella is the terracotta stone it originally was cooked on. But no matter what you call them, this bread delicacy will be the best accompaniment for a charcuterie board, cheeses or sauces. Plus, making tigelle is fun! Kneading and rolling the dough and making the little disks is the perfect weekend activity for big and little hands! We will be making a tigelle recipe that is vegetarian and vegan friendly.
Register NOW to allow yourself ample time to procure the ingredients safely while social distancing. You will receive a list of ingredients after you register.
About your instructor: Giulia Tedeschi is Lead Teacher for Il Punto's NOI Language Program for Children. A native of the Emilia Romagna region, she grew up in Modena and earned her degrees at the University of Bologna. She met her American husband Sam, when she came to Seattle as an exchange student. Before moving to the United States she taught English to Italians, now she teaches Italian to children and sometimes moderates Il Punto's Conversation Groups for adults.