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Pour the flour into a mound on the work surface and crack the eggs into the center, beating them lightly with a fork. Add the sugar, lard, baking powder, vanillin powder, salt, cinnamon, and vermouth. Begin incorporating the flour from the edges, adding milk as needed to obtain a consistent, smooth dough.

Knead vigorously until smooth the mixture Compact, smooth, and easy to work with. Check the consistency: the dough should be firm enough to roll out without dripping or sticking too much to the surface. If necessary, adjust the workability with small amounts of milk, without making the dough too soft.

Roll out the dough into a uniform sheet and cut out discs. Keep the edges even so they cook evenly. Finish each base by placing a small roll of dough around the edge, which will form the edge around the filling.

Mix the ricotta with the sugar, the egg yolks, the vanillin powder, cinnamon, honey and grated lemon zest. Work the mixture until you obtain a uniform cream, without visible lumps and dense enough to remain on the disks without expanding.

Spread the ricotta filling in the center of the discs, staying within the edge of the pastry. Gently smooth the surface without pressing down on the side ridges. Make sure each disc has an even amount of filling, so the filling will cook evenly.

Bake at 180°C (356°F) for 15 minutes. Check the surface: the ciauna are ready when the pastry and the edge are golden brown and the filling appears firm. Avoid overcooking to preserve the filling's softness.

Remove the ciauna from the oven and let them cool briefly, then sprinkle them with a small amount of cinnamon. Distribute it lightly and evenly over the surface, enhancing the spicy aroma without overpowering the flavor of the ricotta.