Trattoria di Via Serra
Ingredients and quantities

Quantities for 6 people:

For the flatbread dough

  • 500g organic wholemeal flour
  • 500g organic “00” flour
  • 80g butter
  • 330 ml whole milk
  • ½ small cube yeast
  • warm water
  • salt 


For the topping

  • 300g rolled pancetta
  • 300g cured lard
  • 1 bunch fresh rosemary
  • 1 small garlic clove
  • salt
Accompanying wines:
Lambrusco di Sorbara DOC

Semi-wholemeal flatbread canapés with mountain-style pesto, Parmesan cheese shavings and traditional balsamic vinegar

Semi-wholemeal flatbread canapés with mountain-style pesto, Parmesan cheese shavings and traditional balsamic vinegar

Type of recipe: Main courses


Click on the photos to enlarge

Preparation method:

For the flatbread dough: soften the butter, add all the other ingredients and knead together well. Allow the dough to prove in a cool place for a few hours. Roll out using a rolling pin, then cut out several discs. Cook the flatbread dough in the special aluminium utensil (called “tigella”).

For the topping: chop all the ingredients to obtain a uniform “paste” then melt in a small pan over a low heat. Cut the flatbreads in half and toast. Top with the warm paste, add shavings of Parmesan cheese and drizzle with a few drops of traditional balsamic vinegar. Garnish with a few sprigs of rosemary before serving.



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