The piode di Monno is a traditional dish from Val Camonica in Lombardy, particularly tied to the town of Monno and the Mortirolo area. 

The name “piode” comes from the resemblance to the slate slabs once used to cover roofs.

The piode are raw potato dumplings, a simple yet flavorful dish that represents the humble and genuine mountain cuisine.

The preparation of this dish is a ritual passed down from generation to generation, often associated with moments of family conviviality.

This dish is much appreciated not only for its taste but also for its sentimental value.

It is a symbol of the local culinary tradition and a way to keep the customs of the past alive.

Without further ado, let’s get to the recipe for these very particular dumplings.

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Ingredients for Piode di Monno raw potato dumplings

Tools

1-Peel and grate raw the potatoes.
2-Combine the flour with the butter and salt into the potato mixture.
Knead until a compact and dry dough is obtained, then adjust the amount of flour according to what the potatoes require.
3- Knead into a ball, then let it rest for 10 minutes.
4- Roll out to a thickness of 0.4 inches with a rolling pin.
5-Take the dough into irregular pieces and cook them in salted boiling water.
6-Drain the piode and season with previously melted butter that has turned a nutty color and plenty of grated cheese (Grana Padano DOP).
The piode di Monno represent an excellence of the gastronomic tradition of Vallecamonica, a simple dish but with a unique and unmistakable taste, the result of an ancient and precious mountain culinary culture.