Erbazzone Reggiano IGP
Reggio herb pie
A savoury pie of two sheets of unleavened pastry around a filling of spinach and chard, breadcrumbs and Parmigiano Reggiano. Round or rectangular, irregular, in whatever size the baker makes it; the top sheet is strewn with lardelli, cubes of salted pork lard.
Designation
- Certification
- IGP
- Category
- Bread, pastry, cakes, confectionery and biscuits
- Registered
- 2026 (Reg. UE n. 736 del 20.03.2026)
Where it is made
The province of Reggio Emilia.
How it is made
The unleavened pastry is rolled thin and wraps the filling completely. The filling is soft but dry, green to brown. It is sold either baked or ready to bake, and is always eaten cooked.
What wine goes with Reggio herb pie?
- Lambrusco Reggiano DOC The local frothy red cuts the lard and the cheese in the filling.