Tigelleria Ristorante is about great, fresh Italian food. Just about everything made, grown or otherwise perfected on the good earth. Organic. All of it delicious. Created by Venetian Elisabetta Benetollo, dishes are made from traditional family recipes with her unique modern spin.
Owner and Executive Chef, Elisabetta puts a new slant on traditional Venetian family recipes. Her dishes are carefully crafted to highlight the fresh quality and natural taste of locally sourced organic foods. And, with recipes gaining their start generations ago, each dish is constructed with love, care and her own venetian twist.
Today, Elisabetta is active in the kitchen, continually perfecting the menu of Tigelleria with Chef Jose Mendoza. With classical training, Jose has worked for Tigelleria for 6 years. Prior he managed the kitchen at other Italian eateries such as Il Fornaio. A perfect fit to team with Elisabetta, Jose is a meticulous, detail focused, food quality perfectionist.
Definition: A super tasty circular bread with a crisp crust and soft center. From Modena, Italy and eaten throughout Tuscany and Veneto. Made in a special cast iron pan called a tigelliera.
a long walk and a tigella
Every year Elisabetta travels to Bologna to meet up with friends from University. They catch up, reminisce and always walk the long trek (roughly 2 and half miles each way) to visit the Madonna Di San Luca. It’s a tradition that started years ago in college. Back then, they would hike to the top and ask the Virgin Mary for help during exams.
On one such trip, they brought a gift for Elisabetta – a tigelliera pan made of cast iron. Elisabetta quickly bonded with the new tigelliera as they took their customary walk to the Madonna Di San Luca.
Hours later on walk down – still with the weighty tigelliera in hand – Elisabetta had an idea for a place where people in the Bay Area could gather with friends over great food, wine and (of course) tigella.