Fioroni

Ingredients Wheat flour, water, lard, eggs, and salt. For the filling, salame napoletano, young and aged pecorino, and eggs.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with a few eggs, lard, lukewarm water, and a pinch of salt. The dough is left to rest, then rolled out with a rolling pin into disks about 8 inches (20 cm) in diameter. Filling is placed on each disk, which is folded into a half-moon and the edges sealed. The fioroni are baked.

Also Known As No alternative names.