"Tigelle" and Lard from Modena

Everyone talks about the lard from Colonnata in Tuscany. But its "humble" cousin, produced in the Appennino mountains behind Modena, has its dignity. 

Slice it thinly and put into a hot "tigella" (a kind of small mountain bread typical of that zone) so it could slightly melt inside, giving its flavor. You'll have a very simple but irresistible snack, perfect for these cold winter evenings.


(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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