Erbazzone Reggiano con Spinaci e Parmigiano
Reggio Emilia
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Emilia-Romagna
II
Description
A flat, savoury tart from the Reggio Emilia area — a very thin double crust of lard-enriched pastry filled with blanched spinach or chard, Parmigiano Reggiano, lard-fried onion, garlic and eggs. Baked until the thin crust is crisp and the filling is set. Traditionally round, sold by the kilo at Reggiano bakeries, eaten warm or at room temperature as a snack or meal.
III
The Thread
—Thin olive oil or lard pastry filled with blanched greens and cheese — the Ligurian version uses olive oil rather than lard and prescinsôa rather than Parmigiano Ligurian
—Thin pastry filled with spinach and cheese — the phyllo version of the same basic concept; both require completely dry greens → Spanakopita Greek
—Thin pastry stuffed with greens and cheese — northern French version with butter pastry and gruyère French
IV
Flavour Context
Savoury, eggy, slightly bitter from the greens; Parmigiano adds crystalline umami; lard gives the pastry a distinctive crispness; the filling is almost custard-like — Reggiano baking at its finest
Pillars V — VII
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