Learn how to make "crescentine" flatbreads in "tigelle" moulds! | Pasta Grannies

In this brand new episode, you will learn how to make "crescentine" flatbreads cooked in "tigelle" moulds with the wonderful Liviana. We are in the south of Modena, in the village of Pavullo, Emilia Romagna. We could listen to Liviana for hours, talking about her life and her traditions. This is a heartwarming episode, and we hope you'll love it as much as we loved filming it. And now, the recipe:
For the dough:
400g stone ground wholemeal flour
400g plain flour
1 sachet of baking powder (you can use yeast as well)
100ml milk
splash of sparkling water
3 tablespoons of corn oil (you can use lard or olive oil as well)
For the filling (pesto):
rosemary
minced lardo (cured pork fat)
4 garlic cloves
parmesan
Buon appetito!
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