Nonna's Piadina

By • April 23, 2010 • 41 Comments

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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 JamesA&M

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.
  4. Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.
  5. 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.
  6. 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 piadine into quarters and enjoy with your favorite sandwich fixings.
  7. Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.
Jump to Comments (41)

Tags: Italian, travels well, yummy

Comments (41) Questions (0)

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11 months ago mariabustillos

You two are super cute, and I can't wait to try the recipe! <3

Stringio

12 months ago Kristen Kemp

Please don't hate me for asking, I just can't do lard! Has anyone used a sub? Thank you!

Mrs._larkin_370

12 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

No judging here. My sister uses coconut oil with great results. I know a few people who use vegetable oil. Crisco or Spectrum shortening are great.

Stringio

12 months ago Kristen Kemp

THANK YOU! I'm a big user of coconut oil!

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about 1 year ago Julianamaria

Thanks so much for posting this - I can't wait to try it! My mom's family came from Rosali Reggio Calabria. I sure wish she was here to try it with me. She passed last December.

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about 1 year ago Pinch&Swirl

Aww, such sweet pix. And such and easy and delicious looking recipe. Thanks for sharing.

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about 1 year ago Waverly

Thank you for sharing your family recipe. I love the slide show.

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, Waverly!

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over 1 year ago Sandro Diazzi

omg! grew up eating piadina with prosciutto crudo and mozzarella...great finding it here! thanks for sharing and beautiful mom!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

ciao, Sandro. Grazie! My mom and dad are from San Marino. Where are you from?

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over 1 year ago Sandro Diazzi

Ciao! I'm from Mantova, which is in Lombardy - very close to Emilia Romagna where the piadina was invented (i think). I've been to San Marino quite a few times, really nice there. Do you ever go back?

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Saved this before I even read the recipe, I never saw this before and can't wait to make it. Your Mom is beautiful and what a great recipe. I can't wait to make it, gee I said it twice can you tell I'm excited!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

ok I said it three times. I LOVE flatbread.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

:) thanks sdebrango! We love it, too!

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over 3 years ago pauljoseph

Almost like chapathy I will try thank you for your lovely recipe mrslarkin

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you pauljoseph!

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about 4 years ago Midge

Love the story and pictures. I have similar memories of rolling out dough with my grandma; still have the kid-sized rolling pin she gave me. Must try this.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks Midge! Fun food memories!

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about 4 years ago gingerroot

What wonderful photos and recipe. Thank you so much for sharing both!! The museum I used to work at had a great piadina sandwich filled with prosciutto, arugula, mozzarella and pesto - I am so happy to have a piadina recipe now, will definitely try soon.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, thanks gingerroot! The museum piadina sounds very yummy!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is so great, thirschfeld! Glad you liked the piadina. And glad you used the lard, too! More authentic that way. Looking forward to your Hoppin' John recipe, which I hope you'll post!

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over 4 years ago thirschfeld

Made these tonight to go with all things a Hoppin' John dish I have been working on. They are so so so good. Thanks so much for posting this recipe.

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over 4 years ago thirschfeld

Oh and of course I went the lard route.

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over 4 years ago Annelle

Love the recipe and the pictures!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, thanks so much, Annelle!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thanks, MrsLarkin. The photos were so helpful and so heartwarming! I can't wait to make these.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, MrsW! Let me know how it turns out.

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over 4 years ago thirschfeld

Those look great. Really like all the photos too because I was wondering if these were anything like Sardinian Sheet Music bread which I make all the time. They are similar but not the same and these look really good and I will have to try them.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, thirschfeld. I took way too many photos so narrowed it down to these. So funny - we were talking about "carta da musica" yesterday. We've never made it. You should post your recipe! Bittman's got a recipe for it that looks super easy: http://www.nytimes.com...

Monkeys

over 4 years ago monkeymom

The picture of you together is the best! I can't wait to try this out and the pictures really add a lot. Thanks!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks monkeymom! Let me know if you try it.

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over 4 years ago NakedBeet

These look great-I love that the fork pricks are part of the beauty of this. You are a lucky woman to have your Mom nearby.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, NB.

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over 4 years ago Lizthechef

Slide show is great - wrap your arms around your Mom for all of us who can't do so to our Moms. What a recipe - thank you!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks Liz. I felt enormously grateful today for being with my mom, and had so many of you in my thoughts.

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over 4 years ago TheWimpyVegetarian

Great slideshow!! And I love the recipe. I'm definitely making it!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks CS! Let me know how it turns out!

Stringio

over 4 years ago testkitchenette

Can't wait to make this and what a beauty!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, TK!

Winnie100

over 4 years ago WinnieAb

I love the slideshow and I bet these are just awesome with that salad you mention!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Winnie!