It is such a versatile product that you can enjoy it at any time of the day. It is no coincidence that the people of Reggio also eat it at breakfast with cappuccino, instead of a croissant.
Erbazzone reggiano IGP is an essential dish in the cuisine of Reggio Emilia and its province, which conquers palates thanks to its simplicity: a few ingredients-typical of the area-enclosed in an embrace of dough called foieda.
Its origins can be traced back to medieval times; it is certainly a savory pie closely linked to the peasant world and the seasonality of produce. That's right, because traditionally it was prepared with chard, available from June to November, using both the leaves and the ribs of the plant. The latter were called "shoes," hence the name "scarpazzone" (or scarpasòun in dialect) by which it is still known today.
The greater diffusion of the name erbazzone would derive instead from the fact that, in the absence of chard, the Reggio Emilia rezdore began to prepare it with other herbs such as spinach.
The result, however, does not change: a savory, enveloping taste treat that immediately puts you in a good mood when it arrives on the table.
Today erbazzone is a baked product (but it can also be found in bakeries and bars), usually baked in large pans and then served in squares.
Its double layer of dough is prepared with flour, lard, oil and water, seasoned with a little salt and pepper; the filling, on the other hand, can vary slightly depending on the recipe, but always includes a green part - chard and/or spinach - to which onion or spring onions are added, a handful of breadcrumbs and, of course, a mix of Parmigiano Reggiano, lard and butter - the most mouth-watering part of erbazzone. Once pitted on the surface and baked, it is ready to be enjoyed, even better if accompanied by a glass of Lambrusco.
The traditional version does not lack a sprinkling of lardelli (pork lard) on the surface, but today it is very easy to find vegetarian erbazzone as well, seasoned only with oil. In the Reggio Emilia Apennines, on the other hand, the recipe also includes rice.
Info - only in Italian
