Our business involves the production of tigelle, spianate, and ciacci. These products are part of the traditional cuisine of the Bolognese Apennines. They are made with natural yeast, handcrafted, and rolled out with a rolling pin according to tradition to preserve not only the most genuine and authentic flavor but also the practices, methods, and preparation times passed down to us by previous generations. Traditional tigelle are best enjoyed hot with typical local cured meats and cheeses, but especially filled with "cunza," a mixture of lard, garlic, rosemary, and optionally a sprinkle of Parmigiano Reggiano. They are also excellent in a "sweet" version, filled with hazelnut cream or jam. The “spianata” resembles a large, warm, and soft tigella, but it is a tall focaccia made with a different dough. It is filled by cutting it in half. The ciaccio is another product of the mountain tradition: it is a soft, thinner focaccia than the “spianata”, with a salty taste even though it contains a hint of honey. Both products are filled like tigelle.