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Dissolve yeast in warm water.
Mix the flour with salt & lard.
Add the diluted yeast.
(you can also add a mashed potato or 1 Tbsp stracchino cheese to soften the dough)
Mix well, form a ball and let the dough rise in a warm place for about an hour.
Roll out the dough to a thickness 3 mm. Cut it in rhombs
Fry rhombs in hot oil until become puffed and golden.
Serve them very hot with parmesan, rosemary salt, fennel seeds and preferred Italian cured meats.