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Tigelle or crescentine, without tigelliera, in a pan with the lid. very easy 2 kg of flour 700 g of milk 400 g of sparkling water 50 g of extra virgin olive oil 50 g of lard 150 g of squaquerone Three cubes of fresh brewer's yeast of 25 g each Two teaspoons of sugar  40 g of salt  Cooking in a pan with the lid on medium heat for about four minutes per side