“Purtroppo, in Italia, essere creativi non viene riconosciuto come un lavoro che ha una sua professionalità e un suo valore” (unfortunately, in Italy being creative isn’t recognised as a job with its own professionalism and value) explain Riccardo and Clara, creators of Bruna, the mobile tigelleria.
Who are Riccardo, Clara and Bruna, and what on earth is a tigelleria? you’re probably asking yourselves. Well, let’s start at the very beginning. Here are Riccardo and Clara to tell you a bit about themselves:
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| CLICK ON THIS PHOTO TO MEET RICCARDO AND CLARA |
In case you haven’t already guessed, Bruna is in fact an Ape, all decked out as a mobile Tigelleria:
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| CLICK ON THIS PHOTO TO MEET BRUNA |
Why Bruna? "La Bruna era la mia spiritosissima zia di Modena, della quale conserviamo una fotografia nell’apecar: è lei che mi ha insegnato come preparare delle ottime tigelle, con farina, latte, panna (più leggera dello strutto) e lievito" says Clara. ("Bruna was my very witty aunt from Modena, we keep a photo of her in the Ape: she was the one who taught me how to make really good tigelle, with flour, milk, cream (lighter than suet) and yeast").
N.B. Laura speaks very clear Italian in the video, but If you have problems following it please feel free to leave a comment so that we can help you.
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| CLICK ON THE PHOTO TO FIND OUT HOW TO MAKE TIGELLE |
Here is the list of ingredients used by Laura:
| Ingredienti: |
Ingredients: |
| 300 g di farina |
300 grams of flour |
| 1 dado di lievito di birra |
1 cube of yeast |
| acqua minerale frizzante |
sparkling mineral water |
| strutto (si può sostituire con un cucchiaio o due di olio extravergine d’oliva) |
suet (can be substituted with a spoon of extra virgin olive oil) |
| sale |
salt |
Don’t forget to visit Riccardo, Clara and Bruna’s Website: www.mozao.it
Buon appetito
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