TIGELLE, STRACCHINO & CAVIAR - step by step instructions

At Bocca di Lupo we serve a Bolognese specialty called crescentine – heavenly pieces of soft dough deep fried in lard – an ethereal savoury donut. Tigelle is its close cousin – the same dough, gently pan-fried in a touch of the same lard – just as wonderful, and a little lighter on the stomach. It is the ideal partner for caviar – soft, pillowy dough & rich, mildly acidic cheese marrying wonderfully with the saline pop of sturgeon eggs.  

Your pack serves two and contains: 

  • Tigelle dough, and a chunk of lard in which to cook it
  • A packet of stracchino
  • A 50g tin of oscietra caviar


  • Dust your work surface with a little flour, and roll out the dough just under a centimetre thick
  • Cut into large disks (any trimmed dough can be happily re-rolled) – 8cm or so in diameter, or cut into your desired shape with a knife
  • you can cook these straight away but they’re even better if you can proof them, covered, for an hour first
  • Heat a heavy based frying pan over a medium heat, and add the lard
  • Let it melt, then add the tigelle (cook one after the other if need be)
  • Lower the heat to medium-low, and cook gently for about 6 minutes, turning over halfway through
  • Serve on cool plates with the stracchino and caviar