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Fired dough & DOP Cured Meats
Coppa, Pancetta & Salame Piacentino

Tris Salumi1.jpg

Flour 00 500 g (or 300 manitoba flour and 200 g 00 flour)

Water 200g

Dry brewer's yeast (1 teaspoon)

Lard 70 g (or the same amount of butter or Extra Virgin olive oil)

Sugar (1 teaspoon)

Salt 12g

Frying oil (or lard)

Coppa Piacentina DOP

Pancetta Piacentino DOP

Salame Piacentino DOP 



  • Make a batter with 60 g flour from the total, mixed with yeast, sugar and 50-60 g water.

  • Check the consistency. 

  • If you are using fresh yeast mix it with 50 g water.


  • Cover the dough with cling film and leave it to rise at room temperature if it is warm, otherwise in a switched-off oven at around 28° until it has doubled in size and bubbles have formed on the surface (About 1 hour).


  • Then add the rest of the flour and the water.


  • Knead by hand until all the liquid is absorbed, if the dough is too hard and there is still flour around the bowl, add another tablespoon of water, just enough to compact everything.


  • Gradually add the soft lard.


  • The dough should be smooth and soft, add salt and knead again.

  • Shape into a ball, cut into crosses.

  • Cover with cling film and leave to rise in a temperate place at about 28°, in a switched-off oven. Until it triples in volume (2 hours).


  • Once the dough is ready, proceed with the recipe.

  • Roll out the dough with a rolling pin, dusting the top and bottom with a pinch of flour.


  • Form a rectangle 3 mm thick, cut into strips 5 cm wide and slice them obliquely to make rhombuses:


  • Prepare a pan with plenty of oil.


  • When the oil is hot (ideal temperature of 175°), dip a few pieces at a time, wait for the gnocco to swell and turn it over, within 1 minute it is ready to be drained on paper and immediately placed on a plate.


  • At the end, all you have to do is serve the fried gnocco accompanied or stuffed with Coppa, Pancetta and Salame Piacentino DOP. 

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