Flowers of Morcone

Pour the flour into a bowl or onto the work surface, add it lard, eggs and a pinch of salt. Add a little warm water at a time and knead until you get a mixture homogeneous and workable, with no dry patches. The dough is ready when it feels firm and smooth to the touch.

Roll out the dough with the rolling pin until you obtain a uniform sheet of dough. Cut out discs approximately 20 centimeters (7.87 in) in diameter, maintaining a uniform thickness to promote even cooking. Proceed gently to avoid tearing the dough.

Collect the eggs, the Neapolitan salami cut into pieces, the pecorino scratched and the pecorino fresh chopped into small pieces. Add salt and mix the mixture with a fork until the ingredients are evenly distributed.

Place the filling on one half of each disc, leaving the edge free. Fold the unfilled portion of dough over the top. the mixture and gently press the closure with your fingers. Make sure the filling is completely contained and that there are no openings at the sides.

Complete the preparation of the filled discs, called fioroni, by carefully closing all the sides. Arrange the pieces on a baking pan greased, spacing them enough so that they do not touch during cooking.

Bake the fioroni at 180°C (356°F) until golden brown. Check the pastry: it should be uniformly amber, while the filling should be well cooked and held together inside the casing.

For a variation to serve as an appetizer or savory pie, cut out smaller diameter discs, fill them and close them in the same way. Fry them in skillet until golden brown; cooking is complete when the pastry is crispy and the filling is piping hot.