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. <br /> <br />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. <br /> <br />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.

Oct. 1, 2021, 11:49 a.m.

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