Mix the flour with a teaspoon of salt and a quarter of the baking powder on a work surface. Make a well in the center. Rub the butter into the flour.

Then mix with enough warm milk to get a dough with the right consistency. Knead energetically for 15 minutes; then take a piece of it and roll it out with a rolling pin into a thin string (similar to tagliatelle). Cut it with a knife into rhombus shapes.

Roll out one more piece and repeat the previous operation. Continue with the rest of the pastry.

Heat the lard with plenty of oil on a large frying pan (the pastry must be fried in a lot of fat). As soon as the fats are hot stir in some pieces of pastry, fry them until golden brown on both sides.
As soon as they are ready, golden and swollen, lift them out with a skimmer and put them on a kitchen towel. Keep them warm in a preheated oven after switching it off.

Fry all the "chisolini".

Turn on to a serving dish and serve with salami and a good vintage red wine.