Locanda Marcella
Ingredients and quantities

Quantities for 4 people:

  • 20 slices cured Modena ham PDO
  • 16 slices Coppa
  • 16 slices salami
  • 8 small slices Caciotta cheese
  • 4 small slices mature Pecorino cheese
  • 8 bite-size chunks 22-month matured Parmesan cheese
  • approx. 100g seasonal jam
  • approx. 100g mountain-style pesto (made using pancetta, lard, 1 garlic clove and rosemary)
  • 100g grated Parmesan cheese
  • a few juliennes of raw vegetables (carrot, celery and peppers or fennel during winter)

For the “biga” starter

  • 100g “00” flour
  • 1g brewer’s yeast
  • water  

For the flatbreads

  • 200g organic wholemeal spelt flour
  • 200g “00” flour
  • 100g “biga” starter
  • 8g salt
  • 6g sugar
  • 8g fresh lard
  • water and milk
Accompanying wines:
Lambrusco Grasparossa di Castelvetro DOC

Organic wholemeal spelt flatbreads with local cold cuts and cheeses, jam, mountain-style pesto and vegetable crudités

Fresh homemade and hand-rolled pasta

Type of recipe: Appetizers


Click on the photos to enlarge

Preparation method:

For the “biga” starter: sieve the “00” flour, add the yeast and knead with a little water. Cover and chill in the fridge. Leave to prove for at least 12 hours.

For the flatbreads: sieve the two types of flour together onto a pastry board making a well in the centre. Add the starter (at room temperature). Add equal amounts of water and milk and the sugar and knead. Incorporate the lard and knead again. Add the salt. Leave to prove until the dough has doubled in size. Roll out and cut to the desired size. Prove for a further ½ hour at least.

Cook on the special firestone utensil (called “tigelliera”). Serve with the cold cuts and cheeses, accompanied by the jams, mountain-style pesto and raw vegetable crudités.



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