Nonna's Piadina

By • April 23, 2010 44 Comments

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Author Notes: Piadina, a rustic Italian flatbread, is one of the first recipes my mom, shown in the photos, 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. It's a regional Romagnola recipe -- as old as the hills -- dating back hundreds of years.

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 sautéed cabbage, 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.

Food52 Review: Nonna’s Piadina another great recipe from mrslarkin passed down from her Nonna. I have to say, and I can say this being Italian, Nonna’s are notorious for leaving out something from a recipe just so it can be said, “well it was really good, but it's nothing like Nonna’s” -- it didn’t happen here. The piadine came out exactly as they should -- kind of a cross between a biscuit and flat bread. The dough handled like a dream and is very forgiving. I could not get mine in such beautiful circles like mrslarkin's Nonna, but I think that takes practice. They were just perfect and made an amazing base for breakfast pizza -- the rest of them were frozen, awaiting the antipasti on New Years Eve. This is a great recipe, easy to make and totally delicious.sdebrango

Serves 6 (recipe can be multiplied)

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • 3 heaping tablespoons shortening or leaf lard
  • 3/4 cup warm water
  • 1/4 cup warm milk
  • Fillings of your choice like Prosciutto, ham, mozzarella, fritatta, salad, Nutella, pretty much anything you want
  1. Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.
  2. Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.
  3. Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough – not at all sticky. Knead for a couple minutes, and roll into a log shape. (Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.)
  4. Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.
  5. Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadina into quarters and enjoy with your favorite sandwich fixings.
  6. Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.

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