Neapolitans have pizza while in the Bologna and Modena regions they love these fab little flatbreads called crescentine using a tigelle pan. 90 year old Renata makes hers with the following ingredients:
400g 0 and 100g flour
8g fresh yeast, dissolved in a little tepid water
1 full tablespoon of olive oil
1 tablespoon cream
150ml (approx) fresh whole milk
The fillings can be what you like, but lardo, salume, or cheese (soft, stretchy or crumbly) are popular.
