Recipe for Cuscioni

Wife, Sprat, makes her own version of a Piadina type of flatbread from the Rimini area called Cuscioni (Sp?). Although it is superb, it is not quite how I remember it from my childhood. A  very thinly rolled dough which I think is made from flour, water & lard, is laid in as large as possible sheet on a hot flat griddle, on top of which is laid some cooked whole leaves of bietola? (Swiss Chard), some grated Parmesan scattered on top, possibly with a little salt & pepper, & another thin sheet of dough laid on top. The whole thing is sealed at the edges & cooked both sides just short of scorching I remember as a 10 year old kid standing by the street vendor's stall while he made them fresh to order in the golden evening light of the arcaded town square. They were folded over while still hot, packed into large brown paper bags & handed to me & my Italian cousin. We raced them back to his parent's home where the arrival of the Cuscioni was greeted with roars of approval & the popping of even more Sangiovese & Trebbiano corks. Happy days.If anyone can come up with the genuine local recipe, I'd be very grateful. It may help more of those blissful childhood memories rise up through the fog of years.Pilchard