Salty strudel with Salame Felino PGI and olives


  • 250 of “00” flour
  • 5 eggs
  • ½ glass of fresh milk
  • 1 brewer’s yeast
  • 200 g of Salame Felino PGI
  • 250 g of black olives
  • 100 g of grated Parmigiano Reggiano
  • Sugar to taste
  • Salt and pepper to taste


Dissolve the brewer’s yeast in milk flattening it with a fork. In a bowl add flour, milk, oil, salt and a pinch of sugar. Knead and, if necessary, add more milk to form a smooth dough. Let the mixture rise in a bowl and cover with a cloth for about an hour and a half. Roll out the dough with hands forming a rectangle and placing the slices of salami first, then the grated Parmigiano Reggiano, salt, pepper and a drizzle of oil. Close the pastry on the sides forming the strudel and garnish with olives. Let it rise again for about half an hour. Bake at 180 °C and serve hot.