Mix yeast with water and sugar.

Make the dough by adding flour, yeasted water and salt. Knead until smooth and sit at room temperature, covered, for 2 hours, until it almost triples in size.

Roll the risen dough onto a floured surface to 3–4 mm thick. Cut the dough into 5x5 cm diamond shapes.

Heat oil in a medium size pot until it comes halfway up the sides. When the oil is hot (175°C, or when a small piece of bread dropped in sizzles and turns golden in 30 seconds), drop in the diamond shapes in batches.

Cook on both sides for 2–3 minutes until golden. Drain on kitchen paper and repeat until all dough is cooked.

Serve hot, sprinkled with salt and alongside cold cuts of meat, pickles and cheese.

For the Chinotto Pitcher: fill a 1 lt jug with ice, add lemon, mandarine and orange slices, and top with 3 cans of chinotto.