Tigella Aerea con Pecorino di Manciano e Tiratina di Salame

**Tigella Aerea con Pecorino di Manciano e Tiratina di Salame**

Tigella Aerea con Pecorino di Manciano e Tiratina di Salame is a celebrated dish from the Emilia-Romagna and Tuscany border regions of Italy. It elevates the traditional *tigella*—a small, round, griddle-cooked bread from the Modenese Apennines—into an airy, cloud-like version. The dish is defined by its key components: the *tigella aerea* (a lighter, more aerated dough), a generous layer of *Pecorino di Manciano* (a sharp, aged sheep’s milk cheese from southern Tuscany), and *tiratina di salame* (paper-thin slices of cured salami, often hand-cut or shaved).

What distinguishes a great version is the textural contrast between the pillowy, almost soufflé-like bread and the intense, salty creaminess of the melted pecorino, balanced by the delicate, savory chew of the salami. The cheese must be melted just enough to bind the ingredients without overwhelming the bread’s delicate crumb.

A standout rendition is served at **Une** in Capodacqua, Italy, as noted by *Where The Foodies Go*. There, the dish exemplifies the local philosophy of using high-quality, regional ingredients to create a simple yet profound flavor profile. Regional variations may substitute the pecorino with stracchino or taleggio for a milder taste, or use different cured meats like prosciutto or coppa. However, the classic combination of Pecorino di Manciano and tiratina di salame remains the benchmark for this airy, rustic delicacy.