Erbazzone: a recipe from the Emilian tradition There is a recipe that, more than the others, represents the peasant culture and tradition of Reggio Emilia and its surroundings. Exactly! You guessed it: it is the Erbazzone.   Locally also known as “scarpazzone“, the erbazzone is a savory cake, also closed in the upper part, with a filling made from chard, enriched with Parmigiano Reggiano and lard or bacon. Born from the expert hands of a “Razdora“, the typical peasant woman, the true queen of the home and good food. Originally the erbazzone was a recovery recipe, a way to use...

  Emilian cuisine If you ask an Italian where the best food is from, he will surely answer “from my mother”. But if the request is to indicate which region stands out in the kitchen, the answer will almost always be: Emilia-Romagna. If you decide to take a trip to this region, you will need to equip yourself not only with the traditional tourist guide, but also with the gastronomic guide. Juggling the many typical dishes of the two areas, that of Emilia and of Romagna, is quite difficult. Saporare will take care of giving you some useful tips, starting...