Homemade Crescentina Modenese (Tigelle)

In a large bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until foamy.

Add the flour, milk, lard (or olive oil), salt, and rosemary to the bowl. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.

Punch down the dough and turn it out onto a lightly floured surface. Roll out to about 1/4 inch thickness.

Use a 2-3 inch round cutter (or a glass) to cut out circles of dough.

Heat a tigelliera (a special pan for making tigelle) over medium heat. If you don't have a tigelliera, you can use a cast-iron skillet or griddle.

Place the tigelle in the hot pan and cook for 5-7 minutes per side, or until golden brown and cooked through. The key is to cook them slowly over medium heat to ensure they puff up and form a pocket.

Serve warm, stuffed with your favorite fillings such as cured meats, cheeses, pesto, or Nutella.