Tigella Fatta in Casa con Gambero Rosso di Mazzara Marinato e Maionese al Lime

The tigella is a traditional bread from Emilia-Romagna, Italy, originally cooked on a terracotta disk called a *tigelliera*. This dish reimagines that rustic flatbread by pairing it with seafood and citrus. Key ingredients include a homemade tigella, Gambero Rosso di Mazzara (red shrimp from Mazzara del Vallo, Sicily) that is marinated, and a lime mayonnaise. The combination brings together the earthiness of the bread, the sweet brininess of the shrimp, and the bright acidity of the lime. A great version is distinguished by the tigella's perfect griddle marks and pillowy interior, the shrimp's fresh, not overcooked texture, and a mayonnaise that balances creaminess with sharp lime without overwhelming the seafood. This specific interpretation is served at Arnolfo in Colle di Val d'Elsa, Italy, as featured on the series *Piattoriccomicificco*. Regional variations of tigella itself are common: in Modena it is often split and filled with cured meats and cheese, while here it is reinvented as a base for a refined seafood appetizer. The use of Gambero Rosso di Mazzara highlights a prized Sicilian ingredient, showcasing how a local Emilian staple can travel across Italy to create a modern, coastal-inspired dish.