Nonna's Piadina

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Author Notes: Piadina, a rustic Italian flat bread, is one of the first recipes my mom taught me how to make when I was little. And I’m sure it’s one of the first recipes she learned as a young girl.

As a kid, I loved playing with the dough and rolling out my very own piece, misshapen and crooked. To this day, I still can’t roll them perfectly round like mom can.

In our family, piadina is a fixture at almost every get-together, be it lunch or dinner. We love to eat it sandwiched with paper-thin slices of Prosciutto di Parma, or sliced mozzarella, or a schmear of squaquerone cheese, maybe some frittata, or Nutella. My favorite way to eat piadina is with a salad of sliced red onion and wild home-grown greens that we call radicchio, but are more like bitter dandelion greens. The feasting possibilities are pretty much endless.

I’m always trying to perfect my piadina, but my kids usually say “Nonna’s is better.” And I totally agree with them. I hope you enjoy the slideshow from a recent piadina lesson with Nonna - my mom, Anna. We had a lot of fun! - mrslarkin - mrslarkin

Food52 Review: After making these “piadine” using a gorgeous, lightly-scented leaf lard, I was delighted to find that they combine a flavor similar to that of a Southern-style biscuit with a delicate Mediterranean flatbread. And they are so easy to make! On a sweltering evening, we built a light dinner around them, with Manchego and some natural bacon for our first batch, served with a bright salad, which we followed with a piadina slathered with crunchy almond butter and paper thin slices of a ripe red pear. Perfect!! - 
Antonia James - A&M

Serves 6 (recipe can be multiplied)

• This recipe is a Community Pick!
• This recipe was entered in the contest for Your Best Cheap Feast
• This recipe was entered in the contest for Your Best Brown Bag Lunch
• This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You

Tags: Italian, travels well, yummy