Erbazzone reggiano: a taste of tradition
Erbazzone reggiano is one of the most authentic specialities of Reggio Emilia‘s traditional cuisine, a rustic savoury pie that recounts the peasant roots of this land. Also known as ‘scarpazzone’ in some areas, erbazzone is a simple recipe, made with poor but richly flavoured ingredients, that continues to be loved and prepared in Emilian kitchens.
Let’s discover the history, main ingredients and recipe of this symbol of Reggio Emilia tradition.
The origins of erbazzone
The origins of erbazzone are closely linked to the peasant cuisine of Reggio Emilia, where vegetables and seasonal herbs available in the garden were used. The name ‘erbazzone’ derives precisely from the predominant presence of herbs, originally chard, which were picked fresh to prepare the filling.
In the past, erbazzone was prepared as a single dish, suitable for feeding entire families with a few cheap but nutritious ingredients. Today it has become one of Emilia’s most popular specialities, eaten both as an appetiser and as a quick snack, thanks to its versatility and unmistakable flavour.
The traditional ingredients of erbazzone
erbazzone is characterised by a savoury pastry base and a savoury filling, made with vegetables and other simple but tasty ingredients. The main ingredients of the traditional recipe are:
For the dough:
• 00 flour
• Lard (alternatively, extra virgin olive oil for a lighter version)
• Water
• Salt
For the filling:
• Swiss chard (or spinach as a variant)
• Garlic and onion
• Bacon or lard (for a tastier touch)
• Grated Parmesan cheese
• Nutmeg
A special feature of the version called ‘scarpazzone’ is the use of the stalks of the chard (hence the name ‘scarpa’), to avoid any waste, in true peasant style.
The traditional recipe for erbazzone
Ingredients:
For the dough:
• 300 g 00 flour
• 70 g lard (or 50 ml olive oil)
• 100 ml water
• A pinch of salt
For the filling:
• 1 kg chard (or spinach)
• 1 garlic clove
• 1 onion
• 100 g bacon (optional)
• 100 g grated Parmesan cheese
• 2 tbsp olive oil
• Salt, pepper and nutmeg to taste
Preparation:
1. Prepare the pasta:
In a bowl, mix the flour with the salt. Add the lard (or oil) and water, kneading until you have a smooth, homogeneous dough. Wrap it in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the filling:
Wash and boil the Swiss chard in boiling water for a few minutes. Drain them well, squeeze them out and chop them finely. In a frying pan, heat the oil with the garlic and chopped onion, add the diced bacon (if using) and allow to brown. Add the chard, season with salt, pepper and nutmeg, and cook for about 5 minutes. Let cool and add the Parmesan cheese.
3. Assemble the erbazzone:
Divide the dough into two parts, one slightly larger than the other. Roll out the larger portion and use it to line a greased or lined baking tray. Pour in the filling and level it well. Roll out the second portion of dough and use it to cover the filling, sealing the edges well.
4. Bake:
Prick the surface with a fork, brush with a little olive oil and bake in a preheated oven at 180°C for about 30-40 minutes, until the surface is golden and crispy.
How to enjoy erbazzone
erbazzone is an extremely versatile dish: it can be served hot, warm or cold, making it perfect for any occasion. Here are some ideas for enjoying it:
• Appetiser or aperitif: cut into squares and accompanied by a glass of Lambrusco Grasparossa.
• Snack or snack: ideal to take along for a quick lunch or picnic.
• Light main course: served with a side of fresh vegetables or a mixed salad.
Erbazzone as a symbol of Emilian tradition
The erbazzone reggiano is not only a delight for the palate, but also a symbol of Emilia’s rural culture and tradition. Every family has its own variant, with secrets handed down from generation to generation, which add personality to this simple yet incredibly tasty recipe.
From its home preparation to the more refined versions in Emilia restaurants, erbazzone continues to tell a story of authentic flavours, love of the land and creativity in the kitchen.
Conclusion: the authentic taste of Reggio Emilia cuisine
Erbazzone reggiano is proof that with a few simple ingredients you can create extraordinary dishes. Its unique flavour and versatility make it a must in Emilian cuisine, perfect for any occasion.
Whether you try it in a typical Reggio Emilia kiosk or prepare it at home following the traditional recipe, erbazzone will win you over with its unmistakable flavour and its history linked to the most authentic roots of Food Valley.