tigella) are thin, 10 cm round breads from the Apennine Mountains, in the Modena area of Emilia-Romagna, Italy.

They are made with flour, water, salt, and yeast, and traditionally eaten filled with cunza, a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads.

Similar breads such as piadina, borlengo, gnocco fritto, and panigaccio are made in neighbouring areas.

Originally, crescente were baked between tiles called tigelle, a term derived from a Latin word for 'cover'.

Nowadays, crescente are baked in restaurants using electric griddles, while at home a special aluminium pan called a tigelliera or cottola over a gas cooker is used.