{"id":4663,"date":"2014-02-10T09:48:49","date_gmt":"2014-02-10T09:48:49","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=4663"},"modified":"2014-02-10T14:39:10","modified_gmt":"2014-02-10T14:39:10","slug":"meet-bruna-the-mobile-tigelleria","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/meet-bruna-the-mobile-tigelleria\/","title":{"rendered":"Meet Bruna, the mobile Tigelleria"},"content":{"rendered":"

\u201cPurtroppo, in Italia, essere creativi non viene riconosciuto come un lavoro che ha una sua professionalit\u00e0 e un suo valore\u201d<\/strong> (unfortunately, in Italy being creative isn\u2019t recognised as a job with its own professionalism and value) explain Riccardo and Clara, creators of Bruna, the mobile tigelleria<\/strong>.<\/font><\/p>\n

Who are Riccardo, Clara and Bruna, and what on earth is a tigelleria<\/strong>? you\u2019re probably asking yourselves. Well, let\u2019s start at the very beginning. Here are Riccardo and Clara to tell you a bit about themselves:<\/font><\/p>\n

\n\n\n\n\n
\"IMG_1191\"<\/a><\/td>\n<\/tr>\n
CLICK ON THIS PHOTO TO MEET RICCARDO AND CLARA<\/em><\/font><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n
 <\/div>\n
In case you haven\u2019t already guessed, Bruna is in fact an Ape, all decked out as a mobile Tigelleria:<\/font><\/div>\n
 <\/div>\n
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CLICK ON THIS PHOTO TO MEET BRUNA<\/em><\/font><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n
 <\/div>\n
Why Bruna? "La Bruna era la mia spiritosissima zia di Modena, della quale conserviamo una fotografia nell\u2019apecar: \u00e8 lei che mi ha insegnato come preparare delle ottime tigelle, con farina, latte, panna (pi\u00f9 leggera dello strutto) e lievito"<\/strong> 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<\/strong>, with flour, milk, cream (lighter than suet) and yeast").<\/font><\/div>\n
 <\/div>\n
So, how do you make tigelle<\/strong>? Here\u2019s a video of gastronomy expert <\/font>Laura Rangoni<\/em><\/strong><\/font><\/a> explaining what a tigella<\/strong> is and how to make <\/font>le tigelle di Modena<\/em><\/strong><\/font><\/a><\/div>\n
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.<\/div>\n
 <\/div>\n
\n\n\n\n\n
\"16259\"<\/a><\/td>\n<\/tr>\n
CLICK ON THE PHOTO TO FIND OUT HOW TO MAKE TIGELLE<\/em><\/font><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Here is the list of ingredients used by Laura:<\/font><\/p>\n\n\n\n\n\n\n\n\n
Ingredienti:<\/strong><\/font><\/td>\nIngredients:<\/font><\/td>\n<\/tr>\n
300 g di farina<\/strong><\/font><\/td>\n300 grams of flour<\/font><\/td>\n<\/tr>\n
1 dado di lievito di birra<\/strong><\/font><\/td>\n1 cube of yeast<\/font><\/td>\n<\/tr>\n
acqua minerale frizzante<\/strong><\/font><\/td>\nsparkling mineral water<\/font><\/td>\n<\/tr>\n
strutto (si pu\u00f2 sostituire con un cucchiaio o due di olio extravergine d’oliva)<\/strong><\/font><\/td>\nsuet (can be substituted with a spoon of extra virgin olive oil)<\/font><\/td>\n<\/tr>\n
sale<\/strong><\/font><\/td>\nsalt<\/font><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Don\u2019t forget to visit Riccardo, Clara and Bruna\u2019s Website: www.mozao.it<\/font><\/em><\/strong><\/a><\/p>\n

Buon appetito<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

\u201cPurtroppo, in Italia, essere creativi non viene riconosciuto come un lavoro che ha una sua professionalit\u00e0 e un suo valore\u201d (unfortunately, in Italy being creative isn\u2019t 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…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":90,"featured_media":4701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3],"tags":[292252,292253,292251,292250],"class_list":["post-4663","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","tag-food-in-rome","tag-gastronomy-modena","tag-italian-ape","tag-tigelle-di-modena"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/4663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/users\/90"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/comments?post=4663"}],"version-history":[{"count":20,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/4663\/revisions"}],"predecessor-version":[{"id":4702,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/4663\/revisions\/4702"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/media\/4701"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/media?parent=4663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/categories?post=4663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/tags?post=4663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}