Crescentine (Fried Bread)

Method

1. In a small bowl, dissolve the fresh yeast in a little warm water with a pinch of sugar.
2. In a large bowl, combine the flour, milk, salt, olive oil, and the dissolved yeast. Mix until a dough forms.
3. Add a splash of sparkling water if the dough seems too dry, and knead until smooth and elastic.
4. Cover the dough and let it rise in a warm place for about 1 hour, until doubled in volume.
5. Roll out the dough on a floured surface to a thickness of about 5 mm.
6. Cut into irregular pieces or traditional diamond shapes.
7. Heat a generous amount of lard in a deep pan over medium heat until hot (175°C).
8. Fry the pieces in batches, turning once, until golden brown and puffed, about 2–3 minutes per batch.
9. Drain on paper towels.
10. Serve warm with a selection of cured meats, such as prosciutto, salame, and mortadella.