In breve
The dish in short
- Two thin sheets of unleavened pastry: soft wheat flour, water, salt and lard, at least 6% of the flour's weight, with no oil and no yeast.
- A soft but dry filling: cooked spinach and chard, at least 60% of it, seasoned with a soffritto of onion and lardo, then breadcrumbs and Parmigiano Reggiano.
- Parmigiano Reggiano aged at least 24 months, at least 5% of the filling; the specification's filling lists no egg, ricotta or rice.
- The filling weighs at least half the raw pie, and slivers of salted lardo go on the top sheet before baking, to crisp in the oven.
- Baked at 200 °C–250 °C until the top is golden, then cut into squares or wedges.
Il video, Reggio Emilia, Emilia-Romagna
Erbazzone reggiano
The video: Reggio Emilia's spinach and chard pie
Reggio Emilia's savoury pie of greens, a PGI since 2026: spinach and chard cooked with onion and lardo, then breadcrumbs and long-aged Parmigiano Reggiano, between two thin sheets of lard pastry topped with crisp curls of lardo. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 50 min
- Cooking
- 42 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 26 steps, as in the recipe.
Altri video
