Erbazzone Reggiano

Appearance & taste

The pie is round or rectangular, irregular and of varying size, 1 to 3 cm high, and weighs 200 g to 3 kg. The thin dough encloses the filling completely; there may be a small rim all round where the two layers overlap. Once cooked, the dough is light to dark brown with golden or amber shades. The diced bacon on top is crisp and usually darker than the dough. The filling is green to brown, soft but dry; the dough is firmer.

The aroma is dominated by cooked chard or spinach, followed by Parmigiano Reggiano and onions. The taste is intense, with notes of chard or spinach, cheese, onions and animal fat, noticeably but not excessively salty; then the crisp bacon pieces come through, contrasting with the soft filling. Ready to cook, that is still raw, the pie is light green to ivory on the outside.

Production

For 1 kg of soft wheat flour there is as much water as is needed for a smooth dough, at least 6 % lard, at most 4 % salt and optionally at most 1 % pasteurised egg. The filling consists of at least 60 % spinach and chard, at least 5 % Parmigiano Reggiano, which must have ripened for at least 24 months, at most 12 % breadcrumbs, and onions, pork fat and salt. Garlic, parsley, pepper, milk, extra virgin olive oil and butter are also permitted. Preservatives, flavourings and other additives are prohibited.

The dough is kneaded and shaped, the filling is spread between two layers of dough, the top is sprinkled with diced bacon and the pie is cooked. All this happens in the area so that the plant ingredients do not oxidise and no contamination occurs; only frozen pies may be cooked elsewhere. The pie is placed on the market cooked and ready to eat, whole or in pieces and in food-grade paper, or frozen, packed and ready to cook.

Origin & history

The area covers the whole province of Reggio Emilia in the heart of Emilia. It lies entirely within the area of origin of Parmigiano Reggiano, which according to the specification has always been used for the vegetable pie and contributes to its typical taste.

In 1984 production and sale in frozen form began. In 1991 the magazine “Cucina Naturale” described it as a tasty vegetable pie that was very popular in Reggio Emilia and regarded as an emblem of the province. The brochure “I sapori di Reggio Emilia” published by the municipality of Reggio Emilia, reissued for EXPO 2015, also names it as a dish closely linked to the area. Today it is sold in food shops in the province and, according to the specification, often outside it too.