Osteria La Corte di Berengario II
Ingredients and quantities

Quantities for 4 people:

  • 12 slices Montefeltro ham
  • 12 slices San Leo cured pork loin
  • 24 slices San Leo salami

For the piadina

  • 500g flour
  • 20g sea salt
  • 80g lard
  • 100g warm milk
  • warm water

Appetizer of mixed Montefeltro cold cuts and piadina

Handmade fresh pasta

Type of recipe: Appetizers

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Preparation method:

For the piadina: Make a fountain with the flour, add the crushed sea salt, lard, bicarbonate, warm milk and warm water. Mix to obtain a smooth dough. Divide into 4 balls and allow to rest for about 1 hour. Roll out the dough with a rolling pin to form 4 discs. Cook on a hot baking tray.

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