Dissolve brewer’s yeast in a mixing bowl with sugar and warm water.
Once the yeast is dissolved, add one or two spoons of flour to thicken the mixture, forming a very soft batter; let it rest for about 30 minutes.
After half an hour pour the remaining flour in a big mixing bowl and add the batter with lard, salt and the remaining water. Mix until the liquid has been completely incorporated by the flour, then dump the dough on your work surface covered with flour, and work it until it will become smooth and homogeneous; then form a ball and incise a cross on it.
Let it rest for about 3/4 hours in a bowl big enough that it will contain three times the initial volume of the ball.
After this time, work the dough again and stretch it on your surface covered with flour, until you get a 2 mm pastry; from it, make some rhombus or rectangles of about 6/8 cm per side.
Now you are ready to fry, pouring the oil or the lard in a pan and heat the pan until the temperature is around 175°/180°; then, pour the cakes in the oil.
When the cakes inflate, turn them on the other side, and after few seconds take them out to dry. Use absorbent paper towels.
You are now ready to serve it with a charcuterie board of Salumi Pasini made of: Coppa di Parma, Fiocco ham and Felino Salami.