Looking for a delicious Italian street food recipe? Try making bissiole at home with this easy-to-follow recipe! Made with a simple dough and cooked until crispy and golden brown, bissiole can be topped with your favorite ingredients for a customizable and delicious meal. Learn how to make bissiole from scratch and enjoy a taste of Italy in your own kitchen.
- Publisher: Lofty Recipes
- Cuisine: Italian
- Category: Appetizer, Snack
- Prep Time:
- Cook Time:
- Total Time: 1 hour 27 minutes (including 1 hour for dough to rise)
- Servings: 8 bissiole
- Calories: 130 calories
About this recipe
Bissiole, also known as crescentine or tigelle, are a traditional Italian flatbread made from a simple dough of flour, yeast, water, salt, and olive oil. The dough is rolled out into thin circles and baked in the oven until it's crispy and lightly browned on the edges.
Bissiole are similar in texture to a tortilla or a pita, but with a slightly thicker and more substantial texture. They're often served warm with toppings such as tomato sauce, cheese, vegetables, or meats, as an appetizer or a side dish.
Alternatively, they can be used as a wrap for sandwiches, filled with anything from grilled chicken to falafel to hummus.
Bissiole are a traditional food from the Emilia-Romagna region of Italy, where they're commonly eaten as a snack or as part of a larger meal. They can be found in many local markets and restaurants throughout the region, and are a popular street food in some areas.
The word "bissiole" is derived from the dialect word "bisso", which means "twice-cooked". This refers to the fact that the dough is first cooked on a griddle or a special tigella iron, and then finished off in the oven to give it its crispy texture.
Bissiole are a delicious and versatile flatbread that have been enjoyed in Italy for generations. They're easy to make and can be customized with a variety of toppings, making them a great option for a quick and tasty meal or snack.
Recipe origin and background
Bissiole, also known as crescentine or tigelle, originate from the Emilia-Romagna region of Italy. This region is known for its rich culinary traditions and is famous for its handmade pasta, cured meats, and cheeses. Bissiole are just one of the many delicious foods that come from this area.
The exact origin of bissiole is unclear, but it is believed that they have been a popular food in the Emilia-Romagna region for hundreds of years. In the past, they were typically cooked on a griddle or a special tigella iron over an open fire, giving them a distinctive charred flavor.
Bissiole are a type of piadina, which is a traditional Italian flatbread made with flour, water, and salt. However, unlike piadina, bissiole dough contains yeast and is allowed to rise before being cooked.
Today, bissiole are still a popular food in the Emilia-Romagna region, and can be found in many local markets and restaurants. They're often served warm with a variety of toppings, such as tomato sauce, cheese, vegetables, or meats, and are a popular street food in some areas.
Bissiole are a delicious and traditional food that represent the rich culinary heritage of the Emilia-Romagna region of Italy.
Why try this Bissiole recipe?
There are several reasons why you should try making bissiole at home.
Firstly, bissiole are a delicious and versatile food that can be used in many different ways. They can be served warm with your favorite toppings, such as tomato sauce, cheese, vegetables, or meats, as an appetizer or a side dish.
Alternatively, they can be used as a wrap for sandwiches, filled with anything from grilled chicken to falafel to hummus. This versatility means that you can enjoy bissiole as a quick and tasty snack or as a full meal.
Secondly, bissiole are easy to make. The dough requires only a few simple ingredients, and the process of rolling out and baking the flatbread is straightforward. This makes bissiole a great option for those who are new to baking or who want to try their hand at making traditional Italian cuisine.
Thirdly, bissiole are a traditional food from the Emilia-Romagna region of Italy, with a rich history and cultural significance. By making bissiole at home, you can connect with this culinary heritage and experience a taste of Italy in your own kitchen.
Finally, bissiole are a healthy food option. The dough is made with simple and natural ingredients, and the toppings can be tailored to suit your dietary preferences. For example, you can use vegetables and lean proteins to create a nutritious and balanced meal.
Trying the bissiole recipe is an excellent way to expand your culinary horizons, experience a taste of Italy, and enjoy a delicious and versatile food that can be used in many different ways.
What does Bissiole taste like?
Bissiole have a mild and slightly nutty flavor with a subtle tang from the yeast. The texture is crispy on the outside with a slightly chewy interior.
The dough itself has a slight sweetness from the addition of olive oil, and the flavor of the toppings used can greatly affect the overall taste of the dish.
When served warm with toppings, such as tomato sauce, cheese, vegetables, or meats, the flavors of the bissiole are complemented by the richness of the toppings. The combination of the crispy bread with the savory and often slightly acidic toppings creates a delicious and satisfying flavor profile.
The taste of bissiole is simple yet delicious, making them a versatile canvas for a wide variety of toppings and flavors.
What is in Bissiole?
- Flour: All-purpose flour is the most commonly used flour for making bissiole. The flour gives the dough structure and helps it to rise.
- Yeast: Yeast is added to the dough to make it rise and become light and fluffy.
- Warm Water: Water is needed to mix the dough and activate the yeast. It should be warm, but not too hot, to avoid killing the yeast.
- Salt: Salt is added to the dough to enhance the flavor.
- Olive oil: Olive oil is used to make the dough more tender and flavorful.
Once you have made the dough, you can add toppings of your choice. Some popular options include tomato sauce, cheese, vegetables, or meats.
Equipment required for this recipe
To make bissiole, you will need some basic equipment. I have a list of the equipment you will need, along with some possible substitutes below:
- Mixing bowl: You will need a large mixing bowl to combine the ingredients and knead the dough. If you don't have a mixing bowl, you can use any large, deep container, such as a pot or a plastic food storage container.
- Measuring cups and spoons: You will need measuring cups and spoons to measure out the ingredients accurately. If you don't have measuring cups and spoons, you can use a kitchen scale to weigh the ingredients instead.
- Rolling pin: A rolling pin is essential for rolling out the dough into flat circles. If you don't have a rolling pin, you can use a wine bottle or a glass bottle instead.
- Tigella iron or griddle: A tigella iron or a griddle is used to cook the bissiole. If you don't have a tigella iron, you can use a cast-iron skillet or a non-stick griddle instead.
- Oven or stovetop: You can either cook bissiole on a griddle or a tigella iron over an open fire or on the stovetop, or you can bake them in the oven. If you don't have an oven or stovetop, you can try cooking them on a portable camping stove or a hotplate.
How to make Bissiole
Make crispy and delicious Italian street food at home with this bissiole recipe. Easy to customize with your favorite toppings, perfect for any meal!
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp active dry yeast
- 3/4 cup warm water
- 1 tbsp olive oil
- Cornmeal for dusting
- In a large mixing bowl, combine the flour, salt, and yeast.
- Add the warm water and olive oil to the bowl and mix until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-10 minutes, until the dough is smooth and elastic.
- Return the dough to the mixing bowl, cover with a clean towel, and let it rise in a warm place for about an hour, or until doubled in size.
- Preheat your oven to 450°F.
- Punch down the dough and divide it into 8 equal portions.
- Roll each portion of dough into a thin circle, about 1/8 inch thick, and place them on a baking sheet dusted with cornmeal.
- Bake the bissiole for 10-12 minutes, or until they are lightly browned and crispy on the edges.
- Serve warm with your favorite toppings or use them as a sandwich wrap.
Enjoy your homemade bissiole!
How to serve Bissiole
After making bissiole, you can serve them in a variety of ways. Here are some steps to serve them:
- Add your desired toppings: Bissiole are typically served with toppings such as tomato sauce, cheese, vegetables, or meats. You can add whatever toppings you like to customize your bissiole.
- Warm the bissiole: If your bissiole have cooled down, you can warm them up in the oven, on the stovetop, or in the microwave.
- Serve the bissiole: Once the bissiole are warm, you can serve them on a plate or a platter. You can either serve them as individual portions or as a larger sharing platter.
- Enjoy!: Bissiole are best enjoyed while they are still warm and fresh. You can eat them as a snack, an appetizer, or a main course, depending on how you have topped them. They are delicious on their own or with a side salad.
Basically, serving bissiole is simple and easy. You can customize them with your favorite toppings and serve them warm for a delicious and satisfying meal.
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Recipe Tags: Bissiole, Bissiole Recipe, Recipe, Top rated
What to serve Bissiole with
Bissiole can be served with a variety of different accompaniments depending on your personal preferences. Here are some options for you:
- Salad: Bissiole can be served with a fresh salad on the side. A simple salad of mixed greens, tomatoes, and cucumber dressed with olive oil and vinegar is a great complement to bissiole.
- Antipasti: Bissiole are a type of traditional Italian flatbread and can be served as part of an antipasti platter with a variety of other Italian appetizers, such as olives, cured meats, cheeses, and roasted vegetables.
- Dips and Sauces: Bissiole can be served with a variety of dips and sauces for dipping. Some popular options include tomato sauce, pesto, hummus, tzatziki, or aioli.
- Soups: Bissiole can be served with a bowl of hot soup for a hearty meal. Minestrone, tomato soup, or vegetable soup are all good options.
- Wine: Bissiole can be paired with a glass of wine for a complete Italian dining experience. A light red or white wine, such as Chianti or Pinot Grigio, pairs well with bissiole.
My recommendations and tips
- Use lukewarm water: When preparing the dough, make sure to use lukewarm water. This will help the yeast to activate and the dough to rise properly.
- Let the dough rest: After preparing the dough, let it rest for at least 30 minutes to 1 hour. This will help the gluten to develop and make the dough more elastic, which will make it easier to roll out.
- Roll out the dough thinly: When rolling out the dough, make sure to roll it out as thinly as possible. This will ensure that the bissiole cook evenly and become crisp and golden.
- Use a tigella iron or griddle: For the best results, use a tigella iron or a griddle to cook the bissiole. This will help to create the traditional dimpled texture on the surface of the bread and give it a crispy, golden crust.
- Don't overcook the bissiole: Cook the bissiole until they are golden brown on both sides but be careful not to overcook them as this can make them dry and hard.
- Experiment with toppings: Bissiole are versatile and can be topped with a variety of ingredients. Try different combinations of tomato sauce, cheese, meats, and vegetables to find your favorite toppings.
- Serve warm: Bissiole are best served warm and fresh from the oven or griddle. If you need to reheat them, do so in the oven or on the stovetop to keep them crispy.
How to store Bissiole
Bissiole are best eaten fresh and warm, but if you have leftovers, you can store them in an airtight container or plastic bag. Here are some tips on how to store bissiole:
- Room temperature: If you plan to eat the bissiole within a day, you can store them at room temperature. Make sure to place them in an airtight container or plastic bag to keep them from drying out.
- Refrigerator: You can also store bissiole in the refrigerator for up to 3 days. Place them in an airtight container or plastic bag and store them in the refrigerator. When you're ready to eat them, you can reheat them in the oven or on the stovetop.
- Freezer: Bissiole can also be frozen for up to 3 months. Make sure to let them cool completely before freezing. Place them in an airtight container or plastic bag and freeze them. When you're ready to eat them, thaw them in the refrigerator overnight and then reheat them in the oven or on the stovetop.
Keep in mind that reheating bissiole can make them slightly less crispy, so it's best to eat them fresh if possible.
Potential ingredients substitutes
- Flour: If you're looking for a gluten-free option, you can use a gluten-free flour blend instead of all-purpose flour. You can also try using spelt flour, which is a whole grain flour that has a nutty flavor.
- Yeast: If you don't have instant yeast, you can use active dry yeast instead. Keep in mind that active dry yeast needs to be activated in warm water before using it in the recipe.
- Milk: You can substitute the milk with water or a non-dairy milk such as almond milk or oat milk.
- Olive oil: You can substitute the olive oil with vegetable oil, canola oil, or another neutral-flavored oil.
- Toppings: You can use any toppings you like, depending on your taste preferences. Instead of tomato sauce, you can use pesto or salsa. Instead of cheese, you can use tofu or vegan cheese. Instead of meats, you can use grilled vegetables, mushrooms, or beans.
Some additional things you may want to know about bissiole are:
- Bissiole are traditionally made in the Emilia-Romagna region of Italy, and they are a popular street food.
- Bissiole are often served with a variety of toppings, such as tomato sauce, cheese, cured meats, and vegetables.
- The dough for bissiole is typically made with flour, water, yeast, and salt, and it is similar to the dough used for pizza.
- Bissiole are typically cooked on a flat griddle or hot plate, and they are cooked until they are crispy and golden brown.
- Bissiole are best eaten fresh and warm, but they can also be stored in the refrigerator or freezer for later use.
In all, bissiole are a delicious and versatile food that can be customized with a variety of toppings to suit your taste preferences. They are easy to make at home and can be a fun and tasty addition to any meal.