{"id":31,"date":"2026-06-16T14:27:48","date_gmt":"2026-06-16T14:27:48","guid":{"rendered":"https:\/\/www.robertaguercini.it\/product\/tigelle-tagliatelle\/"},"modified":"2026-09-30T17:57:40","modified_gmt":"2026-09-30T15:57:40","slug":"tigelle-tagliatelle","status":"publish","type":"product","link":"https:\/\/www.robertaguercini.it\/en\/esperienze\/tigelle-tagliatelle\/","title":{"rendered":"Tigelle and Tagliatelle"},"content":{"rendered":"<p>When my mother made tigelle on Sundays, you could smell them all over the house. They\u2019re small, crisp outside and soft inside, and you eat them warm with Emilia\u2019s best cured meats: mortadella, prosciutto crudo, Bologna salami and creamy squacquerone.<\/p>\n<p>In this class you learn both tigelle \u2014 with their cast-iron tigelliera \u2014 and tagliatelle al rag\u00f9. A complete menu from the mountain and city traditions: the Apennines and the plain together, just as real Bolognese cooking wants it.<\/p>","protected":false},"excerpt":{"rendered":"<p>Tigelle are the bread of the Bolognese Apennines: small crisp rounds cooked in a cast-iron tigelliera, to be filled with cured meats, squacquerone and mortadella. 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