These dumplings-tortillas are very easy to cook and they can completely substitute for bread if you have it over and you do not have time to cook it! These dumplings, tigelle or Italian (also known as crescentina modenese), a native of Modena and bear its name from the clay disks, between which clamped the dough and set on fire... Now they are baked either in a special double pan which allows you to hold the cakes and fry them on both sides (like waffle makers), or ordinary frying pan with antiprigarnym plating... with added butter or without it! And eat those scones, cutting them in half and filling any meat-sausage meats, cheese, herbs! Traditionally they are eaten, chopped in a blender fat with garlic and rosarin, and spreading this fragrant mixture on tigelle!!!