Take a lump of dough, roll it out into a disc shape, open it up and place some Nero Casertano lard inside it, with pepper, basil, oregano and a drizzle of Caiazzano oil.

Bake in the oven at a high temperature (400 °C) to maintain the softness. Take out of the oven and sprinkle with the basil leaves and a sprinkling of Conciato Romano (Alto Casertano Pecorino cheese). Add some Cliento white fig preserve to taste.